Guest guest Posted July 15, 2003 Report Share Posted July 15, 2003 Hi everyone Someone gave me a fresh coconut from their tree.Before it goes to waste I was wondering if anyone had a simple recipe to make out of it. Suzanne SBC DSL - Now only $29.95 per month! http://sbc. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 15, 2003 Report Share Posted July 15, 2003 --- Suzanne <missthemeaner wrote: > Hi everyone > > Someone gave me a fresh coconut from their > tree.Before > it goes to waste I was wondering if anyone had a > simple recipe to make out of it. > > Suzanne Fresh Coconut Chutney Makes 250ml Ingredients · 50g unsalted cashew nuts · 1 coconut, flesh only, broken into small pieces or 240g unsweetened desiccated coconut · 8 green chillies, halved and deseeded · 7cm fresh ginger, peeled and roughly chopped · 1 tsp salt Method Place the cashew nuts in a blender and process until fine. Add the remaining ingredients along with 100ml water and process to a smooth, thick paste. --------------------- Mango Curry – Manga Kalan Mango curries are a Kerala treat. This one may be served with all Indian meals. I serve it in individual bowls, to be eaten with a teaspoon. Ingredients 3 medium-sized ripe mangoes, peeled, pit removed and flesh cut into 1cm/ 1/2 inch pieces 1 tsp ground turmeric 1 tsp cayenne pepper 1 tsp salt 50g/2oz jaggery or brown sugar, if needed 300g(11oz)(2-3/4 cups) freshly grated coconut 3 fresh hot green chillies, coarsely chopped 1/2 tbsp cumin seeds 300ml/10floz/1 1/4 cups plain soya yoghurt lightly beaten 2 tablespoons coconut oil or any other vegetable oil 1/4 tsp brown mustard seeds 4 dried hot red chillies broken into halves 1/4 tsp fenugreek seeds 10-12 fresh curry leaves, if available Method Put the mangos in a medium-sized pan. Add 250ml/8fl oz/1 cup water. Cover and stew for 8-10 minutes over medium-low heat. Stir occasionally. Add the turmeric, cayenne pepper and salt. Stir well. (if the mangoes are not sweet enough, add the jaggery or brown sugar to make the dish sweeter). Meanwhile, put the coconut, green chillies and cumin seeds into the container of an electric blender. Add 250ml/8fl oz/ 1 cup water and blend to a fine paste. When the mangoes are cooked, mash them to a pulp. Add the coconut paste. Mix. Cover and simmer over medium heat, stirring occasionally, until the mixture becomes thick. This should take about 10-15 minutes. Add the soya yoghurt and heat, stirring, until just warmed through. Do not let the mixture come to the boil. Remove from the heat and put to one side. Check for salt. Heat the oil in a small pan over medium-high heat. When hot, add the mustard seeds. When the mustard seeds being to pop, a matter of a few seconds, add the chillies, fenugreek seeds and the curry leaves. Stir and fry for a few seconds until the chillies darken. Quickly add the contents of the small pan to the mangoes. Stir to mix. Plus For a better Internet experience http://www..co.uk/btoffer Quote Link to comment Share on other sites More sharing options...
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