Coconut ChutneyMore Coconut Chutneys from Lisa's Vegetarian Kitchen you are sure to enjoy:
1 cup of grated coconut
2 teaspoons of fresh parsley leaves
1/2 teaspoon of tamarind paste
2 green chilies, seeded and chopped
3 - 4 tablespoons of water
sea salt to taste
In a mortar and pestle, blender or food processor, combine all of the ingredients until you reach your desired consistency, adding more water as necessary.
Shredded Mango and Coconut Chutney
Coconut and Mint Chutney
Roasted Toor Dal and Coconut Chutney
On the top of the reading stack: Ethnic Vegetarian: Traditional & Modern Recipes from Africa,& the Caribean by Angela Shelf Medearis
Audio Accompaniment: wind
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