Coconut Chutney - 1

Course : Curry
Serves: 6
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Ingredients:

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.


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