freshly grated, firmly packed
chickpeas (garbanzo beans)
green chili peppers
Grind together, or process in a food processor, the grated coconut, chick-peas, and green chilies.
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.
Stir together thoroughly the coconut mixture, the sautéed spices, and the fresh minced, coriander.
Before serving, stir chutney gently with a fork to lighten.
Place in an attractive bowl and serve.
Coconut chutney freezes beautifully.