Last updated 6/12/2012 1:17:03 AM. Recipe ID 47227. Report a problem with this recipe.
Title: Coconut chutney
Yield: 6 Servings
2 1/2 c Freshly grated coconut,
2 tb Mustard seeds
1/2 ts Curry powder
1/2 c Chick-peas (garbanzo)
4 ts Freshly minced ginger root
2 sm Hot green chilies, seeded &
1/4 bn Fresh corrianer, minced
3/4 ts Salt
2 tb Vegetable oil
Grind together, or process in a food processor, the grated coconut,
chick-peas, and green chilies. 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
saute until mustard seeds pop, about 2 minutes. Cool.
Stir together thoroughly the coconut mixture, the sauteed 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.
From: Chola-Sheraton Madras, India Shared
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