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.

From the Cookbook Author

Hope you enjoyed this, please feel free to share. Rita Jamshed Kapadia has authored "Parsi Cuisine The Manna of the 21st Century" and individual "Parsi Cuisine" series cookbooks with matched digital e-cookbooks.  Rita teaches and demos Indian Parsi Cuisine at Libraries, Museums in Boston, Massachusetts, USA. Rita's books are listed here on the website for ordering a signed copy directly within USA OR purchase from Amazon. Please go to the tab for "Cookbooks". http://www.ParsiCuisine.com/cookbooks    

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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