2 1/2 c  Freshly grated coconut,

           -firmly packed
      2 tb Mustard seeds

    1/2 ts Curry powder

    1/2 c  Chick-peas (garbanzo)

      4 ts Freshly minced ginger root

      2 sm Hot green chilies, seeded &

           -diced
    1/4 bn Fresh corrianer, minced

    3/4 ts Salt

      2 tb Vegetable oil

  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