Makes a delicious appetizer, dip, side, or marinade!
Saute the coconut, onion and red bell pepper until soft. Add chili. Simmer for a few minutes. Add salt and tamarind to taste. Remove from heat. Cool for a few minutes. Blend the mixture with warm water in a blender until smooth.
Freezes well.
Serve with idly or dosai.
For leftover chutney.....
Saute the chicken breast in leftover chutney. Add chicken broth and cornstarch at the end to make a gravy. Serve over hot rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (17g) | ||
Recipe Makes: 8 | ||
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Calories: 13 | ||
Calories from Fat: 8 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.9g | 1 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.1mg | 0 % | |
Potassium 40.4mg | 1 % | |
Total Carbohydrate 1.3g | 0 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 0.7g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 13
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