Coconut Chutney Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 1/2 cup: Freshly grated coconut, firmly packed
2 tbsp: Mustard seeds,
1/2 tsp: Curry powder,
1/2 cup: Chick-peas, garbanzo
4 tsp: Freshly minced ginger root,
2 small: Hot green chilies, seeded & diced
1/4 bunch: Fresh corrianer, minced
3/4 tsp: Salt,
2 tbsp: Vegetable oil,
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.
From: Chola-Sheraton Madras, India Shared By: Pat Stockett
Source from luhu.jp
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
Source from luhu.jp
Tags
Relishes