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Coconut Chutney Recipe
Serves 6
Ingredients: 2 1/2 cup freshly grated coconut, firmly packed
2 tbsp mustard seeds
1/2 tsp curry powder
1/2 cup chick-peas (garbanzo)
4 tsp freshly minced ginger root
2 small hot green chilies, seeded and diced
1/4 bn fresh coriander, minced
3/4 tsp salt
2 tbsp vegetable oil
Instructions: 1. Grind together, or process in a food processor, the grated coconut, chick-peas, and green chilies.
2. Add salt.
3. Mix until well combined.
4. Pour oil into a small frying pan and place over medium heat.
5. When hot, add mustard seeds, curry powder, and minced ginger.
6. Stir and saute until mustard seeds pop, about 2 minutes.
7. Cool.
8. Stir together thoroughly the coconut mixture, the sauteed spices, and the fresh minced, coriander.
9. Chill well.
10. Before serving, stir chutney gently with a fork to lighten.
11. Place in an attractive bowl and serve. Coconut chutney freezes beautifully.
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