Green Coconut Chutney

Green Coconut Chutney

by Dolly Contractor

 

 

 

 

 

 

 

 

 

 

Ingredients

2 Cups of Coriander
3-4 stems of Mint
1 inch piece of fresh Ginger
1 whole Garlic pod, peeled and washed
3 fresh lemon’s juice
3 small green mangoes
7-8 green chillies
1/2 cup fresh/frozen ground coconut
1 tsp whole Cumin seeds
1 tsp whole dry coriander seeds (Dhana)
salt to taste
1/4 tsp turmeric
1 tsp olive oil
Optional: Add 2 teaspoon of sugar for sweet and sour taste.

Grind everything together in paste.

Store in air-tight jar, will keep for 3-4 weeks in refrigerator.

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    

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