Title: Coconut Chutney
Categories: Relish
Yield: 6 Servings

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

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

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