Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  cups          freshly grated coconut -- firmly packed
   2      tablespoons   mustard seeds
     1/2  teaspoon      curry powder
     1/2  cup           chick-peas -- (garbonzo)
   4      teaspoons     freshly minced ginger root
   2      small         hot green chiles -- seeded and diced
     1/4  bunch         fresh coriander -- minced
     3/4  teaspoon      salt
   2      tablespoons   vegetable oil

Preparation:

Grind together, or process in a food processor, the grated coconut, chick-peas, and green chiles. 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 sauté until mustard seeds pop, about 2 minutes. Cool. Stir together thoroughly the coconut mixture, the sautéed 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.