marsha-tbay
Well-known member
Coconut Chutney
Makes 2 large cups
2-1/2 c freshly grated coconut, fairly firmly packed
1/2 c garbanzo beans
2 small fresh hot green chilies, seeded and diced
3/4 tsp salt
2 tbsp veg oil
2 tbsp mustard seeds
1/2 tsp curry powder
4 tsp freshly minced ginger root
1/4 bunch fresh coriander, (cilantro), minced
Grind together or process in a food processor the grated coconut, garbanzo beans 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.
Chola-Sheraton
Madras, India
Sheraton World Cooking
Makes 2 large cups
2-1/2 c freshly grated coconut, fairly firmly packed
1/2 c garbanzo beans
2 small fresh hot green chilies, seeded and diced
3/4 tsp salt
2 tbsp veg oil
2 tbsp mustard seeds
1/2 tsp curry powder
4 tsp freshly minced ginger root
1/4 bunch fresh coriander, (cilantro), minced
Grind together or process in a food processor the grated coconut, garbanzo beans 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.
Chola-Sheraton
Madras, India
Sheraton World Cooking