Serves: 5
Total Calories: 2
1. Prepare cumin and tamarind paste. Then, shell the coconut (see Kitchen Basics- Shelling a Coconut). With a vegetable peeler, remove the brown skin from the meat and discard. Coarsely chop the coconut meat into 1/2- to 1-inch pieces. In a food processor or a blender, process together the coconut, ginger, green chili peppers, and garlic until minced.
2. Add the cilantro, mind, tamarind, and salt and process, scraping the sides of the work bowl a few times with a spatula, until smooth. Adjust the seasonings, then transfer to a serving bowl. Garnish with the cumin and serve immediately, refrigerate about 10 days or freeze up to 6 months.
VARIATION: Add about 1/2 cup skinned, dry-roasted peanuts or cashews (see INFORMATION AND SPECIAL TECHNIQUES: __Dry-Roasting Nuts and Seeds) along with the coconut in Step 1.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Hazram's Coconut-Tamarind Chutney with Mint recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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