From elaine@cae-coed.zetnet.co.uk Tue Jul 6 12:46:09 2004 Date: Tue, 06 Jul 2004 12:12:01 +0100 From: Elaine Jones Newsgroups: uk.food+drink.indian Subject: Coconut Chutneys From "The Art of Indian Vegetarian Cooking" by Yamuna Devi one of these may be what people are looking for (I've not made any though) Fresh Coconut and Mint 1-2 hot chillies, deseeded and chopped 0.5inch fresh ginger peeled and sliced 10 whole almonds or cashews, blanched 80 ml water 2 tbs lemon or lime juice 1 tbs raw sugar 1 tsp salt 80 ml trimmed fresh mint, lightly packed 85 g grated fresh coconut (or 140 defrosted frozen) 1. Process/blend chillies and ginger 2. Add nuts, pulse a few times then process until ground 3. Add water, juice, sweetener, salt and mint, process until smooth 4. Add coconut, process until creamy (for thinner consitency add plain yoghurt or milk) Dried Coconut 85 g unsweetened dessicated coconut 2-3 dried red chillies, deseeded 3 tbs dry roasted chopped peanuts 0.5-1 tsp salt 80 ml plain yoghurt 3 tbs chopped fresh coriander 1. Process/blend chillies, peanuts and half the coconut to powder 2. Add remaining coconut and salt, process until powdered 3. Add yoghurt, pulse until fluffy 4. Add coriander, pulse a few times Toasted Fresh Coconut and Tomato 3 tbs chana dal or raw cashews 85 g grated fresh coconut 1 tsp cumin seeds 2-3 hot green chillies chopped 3 tbs maple syrup (or similar) 5-6 ml salt 1 small tomato, blanched, peeled, de-seeded, chopped 60 ml plain yoghurt 2 tbs chopped fresh coriander 2 tbs chopped fresh mint 3 tbs ghee or sesame oil 1 tsp black mustard seeds 1. Dry roast dal or nuts in heavy pan, cool 2. Dry roast coconut, cumin seeds and chillies (???), cool 3. Process/blend dal or nuts, pulsing first and then to powder 4. Add half coconut and process to powder 5. Gradually add rest of coconut to powder 6. Add sweetener, salt, tomato, yoghurt and herbs, pulse then process 7. Fry mustard seeds in the oil until they pop, pour into mixture in a dish Fresh Coconut and Tamarind 37 g dried tamarind pulp in 120ml hot water 2 tbs fresh mint chopped 2 tbs fresh coriander chopped 3 tbs raw sugar 2-3 hot green chillies, de-seeded and chopped 0.5 tsp salt 105 g grated fresh coconut 1 tsp black mustard seeds 1 ml hing 10 curry leaves 1. Pass tamarind and water through sieve and collect the purée 2. Process/blend tamarind, herbs, chillies and salt until smooth 3. Add coconut and process until well mixed 4. Fry mustard seeds in oil until they pop, stir into mixture in a dish NB Y.D. does not use onions or garlic - other recipe books have recipes similar to above but with the addition of garlic and/or onion -- ...ElaineJ... Home Pages and FAQ of uk.food+drink.indian can be viewed at ...Kinetic... http://www.users.zetnet.co.uk/ejones/ufdi/index.html ..StrongArm.. Under construction, FAQ, recipes, tips, booklist, links ...RISC PC... Questions and suggestions please, email or to the newsgroup