March 12, 2015 Creamy Coconut Chutney

Creamy Coconut Chutney

This chutney may be used on Patra ni Maachi, Salmon Baked Fish, Sandwiches, Potato Pattice and as a condiment.

Ingredients:

4 tbsp desiccated coconut
1 cup cream of coconut
2 small bunches Coriander
4 green Chilies
2 tsp sugar
1 tsp Salt
I lime, juice of
2 tsp cumin seeds
4 cloves Garlic roasted
1/4 black pepper
3 chopped green chillies
1 tsp vinegar (white)

Method

Grind all the above ingredients either in a chopper or blender with enough water, to make a smooth paste.

Taste to your liking adding more sugar and/or lemon juice, add salt to your taste.

Rita

Since 1999 to date we celebrate 20 years of www.ParsiCuisine.com. ParsiCuisine.com, now with over 637,000 hits. Not to mention the social media of facebook, twitter. Rita has authored “Parsi Cuisine The Manna of the 21st Century” and ten individual series cookbooks with matched digital e-cookbooks; She was recently invited to Gleason Library and the Boston Athenaeum, Boston, MA to demonstrate and talk about Parsi Food. Rita's Parsi Cuisine Cookbooks are a labor of love. The cookbooks began in an effort to maintain and preserve our recipes and traditions for the next generation, many of whom have been raised in USA, UK, Australia, France, Germany,Canada and other countries outside of India. Printed Paperback of the Ancient cooking book “Vividh Vani” by Meherbai Jamshedji Wadia: Through software and amazon services, We have managed to print the “Vividh Vani” in high quality paper . You can now own a brand-new copy of the Vividh Vani in strong paper bound books. These printed volumes are exactly the same antique and original books of Meherbai Jamshedji Wadia. They include photos and letters of the Wadia family. They are a legacy item for the parsi kom that can be preserved another 1000 years and more!  * This site offers free downloads of old traditional parsi cookbook volumes of the "Vividh Vani". Translation to English effort is on-going, you will find some translated recipes here. You can follow her on Twitter @ParsiCuisine and on Facebook at www.facebook.com/ParsiCuisine.

8 thoughts on “Creamy Coconut Chutney

  1. Peri, Is the chuddo you refer to, the chuddo gujarati pickle? It is made from mangoes, sugar, red pepper and a little vinegar. Delicious pickled using solar powere. We used to keep this mango chuddo out in the hot sun for a couple of days to get a delicious achar to savor! ( Recipe is published in my Pickles cookbook.)

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