Recipe - Coconut chutney (variation)

[Guest guest]

Hey Beth, I dunno how parsley would change the taste of the chutney, and I'm

certainly not sure that the change would be for the best Here's a variation

on the coconut chutney recipe, you dont need to use parsley OR cilantro: COCONUT

CHUTNEY - without cilantro! -------------------------- Ingredients: 1 cup

coconut, shredded (preferably fresh) 1 fresh green chilli (or to taste)/1 dried

red chilli (or to taste) 1/2 tsp tamarind paste salt to taste 5-6 curry leaves,

roughly chopped (optional) 1 tsp black mustard seeds 1 tsp oil Heat the oil in a

small pan, fry the red chilli for a few seconds in the oil. Remove it from the

oil. Pop the mustard seeds in next (cover the pan while they splutter), then fry

the curry leaves for about 20-30 seconds. Remove from heat. Grind the coconut

along with the tamarind paste and red chilli, adding salt to taste, making as

smooth a paste as possible. Once it's done, stir in the mustard seeds-curry

leaves mixture and serve at room temperature.

 

 

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