Coconut Chutney

2 ½ cups freshly grated coconut, firmly packed

2 Tbs mustard seeds

½ tsp curry powder

½ cup chickpeas

4 tsp freshly minced ginger root

2 small green chilies, seeded and diced

¼ bunch fresh coriander, minced

¾ tsp salt

2 Tbs vegetable oil

1

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

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 sauté until mustard seeds pop, about 2 minutes. Cool.

3

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

4

Before serving, stir chutney gently with a fork to lighten. Place in a bowl and serve.

Serving size: 1/6 of the recipe

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.