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Coconut and Mint Chutney

Desi.Foods's picture
Ingredients
  Coconut 1
  Mint 4
  Lemon 1
Directions

GETTING READY
1) Preheat the oven to 400°F.

MAKING
2) Bake the coconut for about 15 minutes.
3) Keep the hot coconut on concrete or any another hard surface and smash it open with a hammer.
4) When the coconut pieces are cool enough, remove the brown papery skin and the white meat using a potato peeler.
5) Chop any large pieces, if needed, into smaller ones.
6) In a food processor or blender, put the coconut and the rest of the ingredients in batches and with a little extra water if needed, and blend the mixture to a paste.
7) Serve the chutney, it tastes best when fresh.
8) It can be stored, well covered, in the refrigerator for 1-2 days.

SERVING
9) Serve with main dish of your choice.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Indian
Method: 
Blending
Restriction: 
Vegetarian
Ingredient: 
Mint
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
20 Minutes

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Average: 4.2 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1423 Calories from Fat 1115

% Daily Value*

Total Fat 133 g204.9%

Saturated Fat 117.9 g589.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 83.6 mg3.5%

Total Carbohydrates 68 g22.6%

Dietary Fiber 39.1 g156.4%

Sugars 24.7 g

Protein 14 g28.4%

Vitamin A 7.1% Vitamin C 100.5%

Calcium 11% Iron 58.1%

*Based on a 2000 Calorie diet

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Coconut And Mint Chutney Recipe