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Coconut Chutney

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Ingredients
  Freshly grated coconut 2 1⁄2 Cup (40 tbs), fairly firmly packed
  Garbanzo beans 1⁄2 Cup (8 tbs) (Chick Peas)
  Fresh hot green chilies 2 Small, seeded and diced
  Salt 3⁄4 Teaspoon
  Vegetable oil 2 Tablespoon
  Mustard seeds 2 Tablespoon
  Curry powder 1⁄2 Teaspoon
  Ginger 4 Teaspoon, minced
  Fresh coriander cilantro 1⁄4 Bunch (25 gm), 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.

Recipe Summary

Cuisine: 
Indian
Method: 
Blending

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