Sri lankan coconut cilantro chutney
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Shredded coconut meat, unsweetened |
| ¼ | cup | Fresh cilantro leaves, finely chopped |
| 1 | tablespoon | Fresh ginger, minced |
| 1 | teaspoon | Paprika, sweet |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Cayenne pepper, or red curry powder (Thai) |
| ½ | cup | Nonfat plain yogurt |
| 1 | teaspoon | Fresh lemon juice, or lime |
Directions
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 1-55958-438-6 / Beans, Vegetarian.
Formatted by patH <phannema@...> 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 MC-Recipe Digest V1 #469 by PATh <phannema@...> on Feb 03, 1997.