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Sri Lankan Coconut Cilantro Chutney

Recipes »  Marinades and Sauces  »  Sauce

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Yield: 4 Ready in 1 hours

Cuisine: AmericanMain Ingredient:

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Servings          
Original recipe makes 4
1/4 tsCayenne pepper; or red curry
1/2 cNonfat plain yogurt
1 tsPaprika; sweet
1/2 tsSalt
1 tsFresh lemon juice; or lime
1 ccoconut meat; Shredded
1/4 cFresh cilantro leaves,
1 tbFresh ginger; minced

Sri Lankan Coconut Cilantro Chutney Preparation

Combine all of the ingredients in a mixing/serving bowl and blend well. Chill for at least one hour. Cooks Note: Toast (Dry pan roast) the coconut, with ginger. Then combine. Tested with lime and Taste of Thai Red Curry.(patH) Yield: 4 servings 90 cals (65% from fat) An ingredient recipe from Lean Bean Cuisine (1995) Jay Solomon / ISBN 1-55958-438-6 / Beans, Vegetarian. Formatted by patH Serve with "Sri Lankan Sambar" (Leanbean.mcf); also good with Thai Curried Vegetables with Adzuki Beans (Leanbean). Recipe by: Jay Solomon of Vegetarian Times Posted to MC-Recipe Digest V1 #469 by PATh on Feb 03, 1997.

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Calories Per Serving: 102
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Tags

  1. Sauces
  2. Cilantro
  3. Ginger
  4. Lemon
  5. Lime

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