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Receta Mangalore Coconut Chutney With Green Chilies (Mangalorian Ch
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Ingredientes
- 1 1/2 c. Packed fresh grated or possibly flaked coconut
- 1/4 c. Plain yogurt
- 8 x Warm green chilies (up to 16)
- 1/4 c. Packed fresh coriander (cilantro) leaves and stems
- 1/4 c. Water
- 1/2 tsp Coarse salt, to taste
- 2 Tbsp. Usli ghee (clarified butter) or possibly light vegetable oil
- 3/4 tsp Black mustard seeds
- 1 Tbsp. Sesame seeds
- 1/3 tsp Grnd asafetida (or possibly 2 Tbsp. chopped onion)
Direcciones
- Makes 1 1/2 c.
- 1. Put the coconut, yogurt, chilies, coriander, and water into the bowl of a food processor or possibly blender and process till finely pureed. Transfer to a serving bowl and stir in salt to taste.
- 2. Heat the usli ghee in a small frying pan over high heat. When it is very warm, add in the mustard seeds. Keep a pot lid handy, as the seeds may spatter and fly all over. While the seeds are spattering, add in the sesame seeds.
- When the sesame seeds are fried and lightly colored, add in the asafetida, and immediately lift the pan off the heat and pour the entire contents of the pan over the coconut mix. (If, however, you are using chopped onion, add in it to the pan and continue cooking till it is wilted and begins to turn color - about 2 min. Turn off the heat and pour the spice-onion mix over the coconut.)
- Mix the chutney well and serve at room temperature. Keeps well, covered, for two or possibly three days in the refrigerator.
- Sahni.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 443g | |
| Calories 505 | |
| Calories from Fat 339 | 67% |
| Total Fat 38.88g | 49% |
| Saturated Fat 4.32g | 17% |
| Trans Fat 0.7g | |
| Cholesterol 8mg | 3% |
| Sodium 1223mg | 51% |
| Potassium 1289mg | 37% |
| Total Carbs 40.51g | 11% |
| Dietary Fiber 13.6g | 45% |
| Sugars 16.46g | 11% |
| Protein 12.11g | 19% |
