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CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables		Relishes	6	Servings

INGREDIENTS

2 1/2	c	Freshly grated coconut, firmly packed
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 & diced
1/4	bn	Fresh corrianer, minced
3/4	ts	Salt
2	tb	Vegetable oil

INSTRUCTIONS

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 By: Pat Stockett
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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