Recipe - Sri Lankan Coconut Cilantro Chutney

1 cup Shredded coconut meat,
unsweetened
One fourth cup Fresh cilantro leaves,
finely chopped
1 tablespoon Fresh ginger, minced
1 teaspoon Paprika, sweet
One half teaspoon Salt
One fourth teaspoon Cayenne pepper, or red curry
powder (Thai)
One half cup Nonfat plain yogurt
1 teaspoon Fresh lemon juice, or lime

Combine all of the ingredients in a mixing/serving bowl and blend well.
Chill for at least one hour. Cooks Note: Toast (Dry pan roast) the coconut,
with ginger. Then combine. Tested with lime and Taste of Thai Red
Curry.(patH)

Yield: 4 servings 90 cals (65% from fat) An ingredient recipe from Lean
Bean Cuisine (1995) Jay Solomon / ISBN 1559584386 / Beans, Vegetarian.
Formatted by patH phannema@wizard.ucr.edu Serve with "Sri Lankan Sambar"
(Leanbean.mcf); also good with Thai Curried Vegetables with Adzuki Beans
(Leanbean).

Recipe by: Jay Solomon of Vegetarian Times

Posted to MCRecipe Digest V1 #469 by PATh phannema@wizard.ucr.edu on Feb
03, 1997.