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.