Lettuce and coconut chutney
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Coconut, flaked |
| 1¾ | cup | Hot water |
| ½ | Head lettuce, washed, chopped coarsely | |
| 2 | Chili Peppers, Green, Hot, Fresh; seeded & chopped | |
| 1 | teaspoon | Tamarind paste |
| ½ | teaspoon | Salt; or to taste |
| ½ | teaspoon | Cumin,ground |
Directions
1. Pour half the water & all the coconut in a 4 pint bowl or casserole.
Cover & cook on 100% (high) power for 2 minutes.
2. Stir the coconut & add the remaining water. Spread the lettuce leaves on top evenly, recover & cook on 100% power for 2 minutes.
3. Stir the contents, cover & let stand for 5 minutes, then uncover & allow to cool for 15-20 minutes.
4. Put the coconut & lettuce mixture, chile peppers & tamarind in a food processor & chop coarsely.
5. Add the salt & cumin & blend for a few seconds longer.
Recipe By : The Complete Indian Cookbook Posted to FOODWINE Digest 25 November 96 Date: Mon, 25 Nov 1996 18:27:32 -0500 From: Randee Fried <Noellekk@...> NOTES : Here is an easy way to use up lettuce leaves which are not crisp enough to
use in a salad.
You can substitute 1½ Tablespoons for the lemon juice.
For microwave ovens lower than 700 watts: 500 watts: add 40 seconds to every
minute stated in recipe. 600 watts: add 20 seconds to every minute stated in
recipe. 650 watts: only a slight increase in overall time necessary.