Sri lankan coconut cilantro chutney

Yield: 4 Servings

Measure 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

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.

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