Yield: 6 servings
|2½ cup||Freshly grated coconut, firmly packed|
|2 tablespoons||Mustard seeds|
|½ teaspoon||Curry powder|
|½ cup||Chick-peas (garbanzo)|
|4 teaspoons||Freshly minced ginger root|
|2 smalls||Hot green chilies, seeded & diced|
|¼ bunch||Fresh corrianer, minced|
|2 tablespoons||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