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Coconut Chutney

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Ingredients
  Freshly grated coconut 2 1⁄2 Cup (40 tbs), fairly firmly packed
  Garbanzo beans 1⁄2 Cup (8 tbs) (Chick Peas)
  Fresh hot green chilies 2 Small, seeded and diced
  Salt 3⁄4 Teaspoon
  Vegetable oil 2 Tablespoon
  Mustard seeds 2 Tablespoon
  Curry powder 1⁄2 Teaspoon
  Ginger 4 Teaspoon, minced
  Fresh coriander cilantro 1⁄4 Bunch (25 gm), minced
Directions

Grind together, or process in a food processor, the grated coconut, chick-peas, and green chilies.
Add salt.
Mix until well combined.
Pour oil into a small frying pan and place over medium heat.
When hot, add mustard seeds, curry powder, and minced ginger.
Stir and saute until mustard seeds pop, about 2 minutes.
Cool.
Stir together thoroughly the coconut mixture, the sauteed spices, and the fresh minced-coriander.
Chill well.

Recipe Summary

Cuisine: 
Indian
Method: 
Blending

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Average: 4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1512 Calories from Fat 954

% Daily Value*

Total Fat 112 g172.7%

Saturated Fat 64.5 g322.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1535 mg64%

Total Carbohydrates 108 g36.2%

Dietary Fiber 41.9 g167.5%

Sugars 26.3 g

Protein 35 g69.7%

Vitamin A 38.3% Vitamin C 73%

Calcium 32.4% Iron 86.3%

*Based on a 2000 Calorie diet

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Coconut Chutney Recipe