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Coconut Chutney

 

17

Yield

6

servings

Prep

20

min

Cook

20

min

Ready

40

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

Ingredients

2 ½ cups coconut
freshly grated, firmly packed
*
2 tablespoons mustard seeds
½ teaspoon curry powder
½ cup chickpeas (garbanzo beans)
4 teaspoons ginger root
freshly minced
2 small green chili peppers
seeded, diced
*
¼ bunch coriander
fresh, minced
*
¾ teaspoon salt
2 tablespoons vegetable oil

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 sauté until mustard seeds pop, about 2 minutes.

Cool.

Stir together thoroughly the coconut mixture, the sautéed spices, and the fresh minced, coriander.

Chill well.

Before serving, stir chutney gently with a fork to lighten.

Place in an attractive bowl and serve.

Coconut chutney freezes beautifully.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 29g (1.0 oz)
Amount per Serving
Calories 16672% of calories from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 7g 37%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 543mg 23%
Total Carbohydrate 4g 4%
Dietary Fiber 4g 17%
Sugars g
Protein 6g
Vitamin A 1% Vitamin C 28%
Calcium 5% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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