Coconut Chutney Recipe
Ingredients
| 2 1/2 cups freshly grated coconut, fairly firmly packed | ||
| Garbanzo beans | 1/2 Cup (16 tbs) | |
| 2 small fresh hot green chilies, seeded and diced | ||
| Salt | 3/4 Teaspoon | |
| Vegetable oil | 2 Tablespoon | |
| Mustard seeds | 2 Tablespoon | |
| Curry powder | 1/2 Teaspoon | |
| Ginger | 4 Teaspoon, minced | |
| Coriander/ cilantro | 1/4 Bunch (100gm), minced | |
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.
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.
Chef
