Coconut Chutney - 1

Course : Curry
Serves: 6
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


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 / Directions:

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.

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Curry Recipes