Coconut Chutney

1 heaping cup fresh coconut, cut into small chunks, or 1 heaping cup unsweetened coconut powder (see note)3 green chili peppers or 3 dried chili peppers2 small slices fresh ginger root1 tablespoon roasted chickpeas or dry roasted peanuts 1/4 teaspoon saltGrind the above ingredients in a blender with 1 cup hot water to create a smooth paste. Transfer to a bowl for serving.Makes 2 1/2 cups.Cook's note: Look for coconut powder with other Indian foods at the grocery store.Nutrition values per serving: 16 calories, 1 g fat (1 g saturated), 1 g carbohydrates, trace amount fiber, trace amount protein, 0 mg cholesterol, 49 mg sodium."Healthy South Indian Cooking" by Alamelu Vairavan and Patricia Marquardt(Hippocrene Books, $24.95)

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