Try this Spicy Coconut Mint Chutney recipe, or contribute your own.Suggest a better description
In a food processor blend the chilies, the coconut, the salt, the zest, the lemon juice, the mint, the water, and the yogurt until the mixture is ground fine. The chutney keeps, covered and chilled, for 2 days. Serve the chutney with grilled or broiled chicken or fish. Makes about 1 1/4 cups. Gourmet March 1992
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|Serving Size: 1 Serving (229g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 159 (48%)|
|Amt Per Serving||% DV|
|Total Fat 17.7g||24 %|
|Saturated Fat 15.7g||79 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 3.7mg||1 %|
|Sodium 211.9mg||7 %|
|Potassium 689.1mg||18 %|
|Total Carbohydrate 40.1g||12 %|
|Dietary Fiber 8.7g||35 %|
|Sugars, other 31.4g|
|Protein 8.5g||12 %|
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Calories per serving: 334
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