Coconut Chutney
17
17
Ingredients
| 2 ½ | cups |
coconut
freshly grated, firmly packed |
* |
| 2 | tablespoons |
mustard seeds
|
|
| ½ | teaspoon |
curry powder
|
|
| ½ | cup |
chickpeas (garbanzo beans)
|
|
| 4 | teaspoons |
ginger root
freshly minced |
|
| 2 | small |
green chili peppers
seeded, diced |
* |
| ¼ | bunch |
coriander
fresh, minced |
* |
| ¾ | teaspoon |
salt
|
|
| 2 | tablespoons |
vegetable oil
|
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.
