Categories: Relishes 
      Yield: 6 servings 
  
  2 1/2 c  Freshly grated coconut,             2 sm Hot green chilies, seeded & 
           -firmly packed                           -diced 
      2 tb Mustard seeds                     1/4 bn Fresh corrianer, minced 
    1/2 ts Curry powder                      3/4 ts Salt 
    1/2 c  Chick-peas (garbanzo)               2 tb Vegetable oil 
      4 ts Freshly minced ginger root      
  
  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