Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Relishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 c Freshly grated coconut,
-firmly packed
2 tb Mustard seeds
1/2 ts Curry powder
1/2 c Chick-peas (garbanzo)
4 ts Freshly minced ginger root
2 sm Hot green chilies, seeded &
-diced
1/4 bn Fresh corrianer, minced
3/4 ts Salt
2 tb Vegetable oil
Grind together, or process in a food processor, the
grated coconut, chick-peas, and green chilies. Add
salt. Mix until well combined.
Pour oil into a small frying pan and place over medium
heat. When hot, add mustard seeds, curry powder, and
minced ginger. Stir and saute until mustard seeds
pop, about 2 minutes. Cool.
Stir together thoroughly the coconut mixture, the
sauteed spices, and the fresh minced, coriander.
Chill well.
Before serving, stir chutney gently with a fork to
lighten. Place in an attractive bowl and serve.
Coconut chutney freezes beautifully.
From: Chola-Sheraton Madras, India Shared By: Pat
Stockett
