Yield: 1 Servings
|1½ cup||Packed fresh grated or flaked coconut|
|¼ cup||Plain yogurt|
|8 \N||Hot green chilies (up to 16)|
|¼ cup||Packed fresh coriander (cilantro) leaves and stems|
|½ teaspoon||Coarse salt, to taste|
|2 tablespoons||Usli ghee (clarified butter) or light vegetable oil|
|¾ teaspoon||Black mustard seeds|
|1 tablespoon||Sesame seeds|
|⅓ teaspoon||Ground asafetida (or 2 tablespoons minced onion)|
makes 1½ 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 spice-onion 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 EAT-L Digest 07 Sep 96 From: Felicia Pickering <MNHAN063@...> Date: Sat, 7 Sep 1996 23:03:24 EDT