Recipes
Name of the recipe - Coconut Chutney
Ingredients
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2 cups unsweetened, shredded
coconut
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11/2 inch piece of
fresh ginger
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peeled chopped fine
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1/2 small green chili, chopped
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1 tablespoon fresh cilantro
leaves 2 cups water
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2 tablespoons ghee
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1/2 teaspoon black
mustard seeds
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1/2 teaspoon cumminseeds
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1 pinch hing
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4 curry leaves, fresh or dried
1/2 fresh lime
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1/4 teaspoon salt
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Method of Preparation
Put the coconut in a blender with the ginger, green chili and
cilantro. Add the water and blend until smooth. Heat a saucepan on
medium and add the ghee, mustard seeds, cumminseeds, hing and
curry leaves. Cook until the seeds pop. Pour the spices into the
blended mixture. Squeeze in juice from the lime, stir in salt and
gently mix. Store in refrigerator. Keeps for 2-3 days.
Note
This is tridoshic, but kapha can increase the hing, mustard seeds
and chilies.
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