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Fresh Coconut Chutney Recipe
|Grated fresh coconut||1 Cup (16 tbs) (Fairly Well Packed)|
|Chopped chinese parsley||1⁄2 Cup (8 tbs) (Fairly Well-Packed, Coriander Greens Or Cilantro)|
|Fresh hot green chilies||2 (Use As Desired)|
|Fresh ginger piece||1 , peeled and chopped (About 1/2-Inch Cube)|
|Garlic||1 Clove (5 gm), peeled and chopped|
|Plain yogurt||6 Tablespoon|
|Lemon juice||1 Teaspoon|
|Vegetable oil||1 Tablespoon|
|Urad dal||1⁄8 Teaspoon (The Hulled, Split Variety Grains)|
|Black mustard seeds||1⁄4 Teaspoon (Whole)|
Serving size: Complete recipe
Calories 537 Calories from Fat 390
% Daily Value*
Total Fat 46 g70.2%
Saturated Fat 27.7 g138.7%
Trans Fat 0 g
Cholesterol 11.7 mg
Sodium 1043.2 mg43.5%
Total Carbohydrates 30 g10%
Dietary Fiber 9.3 g37.2%
Sugars 11.4 g
Protein 8 g16.5%
Vitamin A 32% Vitamin C 129.5%
Calcium 17.1% Iron 20.3%
*Based on a 2000 Calorie diet
Blend, at high speed until you have a smooth paste, stopping occasionally to push down the ingredients.
Pour contents of blender into a bowl.
Add yogurt, salt, and lemon juice.
In a 4-6-inch skillet, heat the oil.
When very hot, put in the dal grains and mustard seeds.
As soon as the dal darkens and the mustard seeds pop, pour contents of skillet into bowl with chutney.
Cover and chill until ready for use.
To serve: This South Indian chutney goes well with Vegetable Pakoris.
It is also very good as a relish with most meals.