Ingredients Jump to Instructions ↓

  1. 2 1/2c Freshly grated coconut, -firmly packed

  2. 2 tb Mustard seeds

  3. 1/2ts Curry powder

  4. 1/2c Chick-peas (garbanzo)

  5. 4 ts Freshly minced ginger root

  6. 2 sm Hot green chilies, seeded & -diced

  7. 1/4bn Fresh corrianer, minced

  8. 3/4ts Salt

  9. 2 tb Vegetable oil

Instructions Jump to Ingredients ↑

  1. + 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 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.


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