Sri Lankan Coconut Cilantro Chutney

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1/4 ts Cayenne pepper; or red curry
1/2 c Nonfat plain yogurt
1 ts Paprika; sweet
1/2 ts Salt
1 ts Fresh lemon juice; or lime
1 c coconut meat; Shredded
1/4 c Fresh cilantro leaves,
1 tb Fresh ginger; minced

Original recipe makes 4



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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