| 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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