Coconut chutney
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
| ¾ | teaspoon | Salt |
| 2 | tablespoons | Vegetable oil |
Directions
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