Coconut Sambol from Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent by Jeffrey Alford and Naomi Duguid

Ingredients

• About 2 tablespoons fresh lime juice
• 6 tablespoons fresh or frozen grated coconut or ¼ cup dried shredded coconut
• ½ teaspoon coarse salt
• 1 garlic clove
• ¼ cup water (if using dried coconut)
• ½ cup chopped shallots
• 5 or 6 black peppercorns or scant ¼ teaspoon freshly ground black pepper
• 3 or 4 dried red chiles, stemmed