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COCONUT CHUTNEY
A Special Spicy Coconut Preparation
Coconut is essentially a tropical tree though cultivated now in Hawaii and Florida. The inner white endosperm is edible and has a wide range of culinary and other uses. Oil is extracted from ripe and dried coconut which is used as cooking medium in several parts of the world. The Coconut contains saturated fats, less sugar and more proteins and its water has electrolyte properties. Indonesia tops in the production of coconuts followed by India, Brazil, Philippines and other tropical countries.
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Two cups of grated fresh Coconut.
100 ml of Refined oil.
6 Green chillies.
1 Cup fresh Curd (yogurt).
6 Garlics, slightly crushed.
1 Bunch Curry leaves.
1 Spoon Mustard seeds.
2 Red chillies, split into pieces.
Chopped Coriander leaves.
Salt to Taste.

 

Add oil to a frying pan and heat. Add coconut grate and green chillies and fry until the raw smell is gone.
Grind them in to a rough paste.

Fry the red chilly pieces, garlics, mustard seeds and the curry leaves in a separate pan and add to the coconut paste. Add Curd and sufficient salt and mix thoroughly. Top with coriander leaves.

SERVE WITH RICE VARIETIES.

Preparation Time: 30 Minutes Serves:
Recipe Origin: India
Submitted by:
M.P.R. Radhakrishna

India
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