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Coconut Chutney Recipe

Sweet Chutney of Toasted Coconut

Heat in a saucepan over medium heat:
2 TBS vegetable oil
tiny pinch hing
Add:
1 tsp cumin/mustard/sesame seed mixture
1 more tsp black mustard seeds
1 more TBS sesame seeds
When the seeds start to pop, add:
1 TBS fresh coriander leaves (cilantro), chopped
1 tsp cumin/coriander powder
1/2 tsp turmeric
1/2 tsp hot red pepper powder
Sauté briefly for 1-2 minutes, then turn off the heat.
Add:
1 cup unsweetened, shredded coconut
1 TBS sugar
1/2 tsp salt
Mix thoroughly.
Category Chutneys
Servings 1 1/4 cups Serving Size 1-2 tsp
Calories 46 Protein g
Fat 4 g Carbohydrates1 g

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