Try this Mangalore Coconut Chutney with Green Chilies (Mangalorian Ch recipe, or contribute your own.Suggest a better description
makes 1 1/2 cups 1. Put the coconut, yogurt, chilies, coriander, and water into the bowl of a food processor or blender and process until finely pureed. Transfer to a serving bowl and stir in salt to taste. 2. Heat the usli ghee in a small frying pan over high heat. When it is very hot, add the mustard seeds. Keep a pot lid handy, as the seeds may spatter and fly all over. While the seeds are spattering, add the sesame seeds. When the sesame seeds are fried and lightly colored, add the asafetida, and immediately lift the pan off the heat and pour the entire contents of the pan over the coconut mixture. (If, however, you are using minced onion, add it to the pan and continue cooking until it is wilted and begins to turn color - about 2 minutes. Turn off the heat and pour the spice-onion mixture over the coconut.) Mix the chutney well and serve at room temperature. Keeps well, covered, for two or three days in the refrigerator. Recipe is from _Classic Indian Vegetarian and Grain Cooking_ by Julie Sahni. Posted to EAT-L Digest 07 Sep 96 From: Felicia Pickering
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|Serving Size: 1 Serving (80g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 89 (69%)|
|Amt Per Serving||% DV|
|Total Fat 9.8g||13 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 4g|
|Cholesterol 1.8mg||1 %|
|Sodium 24.4mg||1 %|
|Potassium 166.4mg||4 %|
|Total Carbohydrate 6.9g||2 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 4.6g|
|Protein 5.2g||7 %|
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Calories per serving: 129
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