Coconut Chutney Recipe

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Coconut Chutney Recipe

 



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Coconut Chutney

 

Ingredients

2 1/2 cup freshly grated coconut, firmly pack, ed
2 tbsp mustard seeds
1/2 tsp curry powder
1/2 cup chick-peas (garbanzo)
4 tsp freshly minced ginger root
2 small hot green chilies, seeded & diced
1/4 bunch fresh corrianer, minced
3/4 tsp salt
2 tbsp vegetable oil



 

Preparation

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

 

 

Servings: 6

 

 

 

 


 

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