Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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