Recipe: Coconut Chutney

Title: Coconut Chutney
Categories: Relishes
Yield: 6 servings

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