Coconut Chutney

Directions

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 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.