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Coconut Chutney

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      Title: COCONUT CHUTNEY
 Categories: Relishes
      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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