Serves: 5
Total Calories: 142
1. Prepare the tamarind paste. Then place the coconut in a medium size nonstick skillet and roast, stirring and shaking the pan over medium heat until golden, 2 to 3 minutes.
2. Place all the remaining ingredients in a blender or a food processor and process to make a smooth puree. Mix in the roasted coconut and process again until smooth. Transfer to a bowl and serve. This chutney stays fresh in the refrigerator about 10 days or in the freezer about 6 months.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Shahina's Shredded Coconut Chutney recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
"I must say this is the best recipe software I have ever owned."
-Rob
"Your DVO cookbook software saves me time and money!"
-Mary Ann
"Call it nutrition software, meal planning software, cooking software, recipe manager, or whatever you want. It is the software I use to stay healthy!"
-David
"Your software is the best recipe organizer and menu planner out there!"
-Toni
"Thank you so very much for creating such a wonderful cooking recipe program. I think this is the best recipe program there is!"
-Sarah
"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
-Jill
My favorite is the Cook'n Recipe App.
-Tom
