For the chutney
1/4 cup sliced blanched almonds
1//4 cup sweetened flaked coconut
2 jalapeho chilies, seeded and chopped coarse (wear rubber gloves)
2 cups loosely packed coriander
For the soup
2 cups chopped onion
2 tablespoons unsalted butter
Make the chutney: In a blender or food processor blend the almonds, the coconut, the jalapeños, a pinch of salt, and 1/3 cup water until the mixture is ground fine.
Add the coriander and blend the mixture until it is ground fine.
The chutney may be made 8