Recipe - Mangalore Coconut Chutney With Green Chilies (Mangalorian Ch

1 One half cup Packed fresh grated or
flaked coconut
One fourth cup Plain yogurt
8 Hot green chilies (up to 16)
One fourth cup Packed fresh coriander
(cilantro) leaves and stems
One fourth cup Water
One half teaspoon Coarse salt, to taste
2 tablespoon Usli ghee (clarified butter)
or light vegetable oil
Three fourths teaspoon Black mustard seeds
1 tablespoon Sesame seeds
1/3 teaspoon Ground asafetida (or 2
tablespoons minced onion)

makes 1 One half cups

1. Put the coconut, yogurt, chilies, coriander, and water into the bowl of
a food processor or blender and process until finely pureed. Transfer to a
serving bowl and stir in salt to taste.

2. Heat the usli ghee in a small frying pan over high heat. When it is very
hot, add the mustard seeds. Keep a pot lid handy, as the seeds may spatter
and fly all over. While the seeds are spattering, add the sesame seeds.
When the sesame seeds are fried and lightly colored, add the asafetida, and
immediately lift the pan off the heat and pour the entire contents of the
pan over the coconut mixture. (If, however, you are using minced onion, add
it to the pan and continue cooking until it is wilted and begins to turn
color about 2 minutes. Turn off the heat and pour the spiceonion mixture
over the coconut.)

Mix the chutney well and serve at room temperature. Keeps well, covered,
for two or three days in the refrigerator.

Recipe is from _Classic Indian Vegetarian and Grain Cooking_ by Julie
Sahni.

Posted to EATL Digest 07 Sep 96

From: Felicia Pickering MNHAN063@SIVM.SI.EDU

Date: Sat, 7 Sep 1996 23:03:24 EDT