Coconut Chutney Recipe

Step 1

Grind together, or process in a food processor, the grated coconut, chick-peas, and green chilies. Add salt. Mix until well combined.

Step 2

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.

Step 3

Stir together thoroughly the coconut mixture, the sauteed spices, and the fresh minced, coriander. Chill well.

Step 4

Before serving, stir chutney gently with a fork to lighten. Place in an attractive bowl and serve. Coconut chutney freezes beautifully.

Things You'll Need

  • 2 1/2c Freshly grated coconut, firmly packed
  • 2tb Mustard seeds
  • 1/2ts Curry powder
  • 1/2c Chick-peas (garbanzo)
  • 4ts Minced ginger
  • 2sm Hot green chilies, seeded & diced
  • 1/4bn Fresh corriander, minced
  • 3/4ts Salt
  • 2tb Vegetable oil

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