Coconut chutney

Yield: 6 servings

Measure 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

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

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