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Recipe by: marie-mercedes
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See below ingredients and instructions of the recipe
2 1/2 c Freshly grated coconut, 2 sm Hot green chilies, seeded
-firmly packed -diced
2 tb Mustard seeds 1/4 bn Fresh corrianer, minced
1/2 ts Curry powder 3/4 ts Salt
1/2 c Chick-peas (garbanzo) 2 tb Vegetable oil
4 ts Freshly minced ginger root
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
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
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