Difference between revisions of "Sri Lankan Coconut Cilantro Chutney"
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* 1 tsp fresh [[lemon juice]], or [[lime]] | * 1 tsp fresh [[lemon juice]], or [[lime]] | ||
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# Combine all of the ingredients in a mixing/serving bowl and blend well. | # Combine all of the ingredients in a mixing/serving bowl and blend well. | ||
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[[Category:Coconut Recipes]] | [[Category:Coconut Recipes]] | ||
[[Category:Curry Recipes]] | [[Category:Curry Recipes]] | ||
| − | [[Category:Lime Recipes[[Category:Sri Lankan | + | [[Category:Lime Recipes[[Category:Sri Lankan cuisine]] |
| − | [[Category:Sri Lankan | + | [[Category:Appetizer Recipes]] |
| + | [[Category:Sri Lankan cuisine]] | ||
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[[Category:Yogurt Recipes]] | [[Category:Yogurt Recipes]] | ||
Latest revision as of 10:45, 15 July 2012
Description
Ingredients
- 1 cup Shredded coconut meat, unsweetened
- 1/4 cup Fresh cilantro leaves, finely chopped
- 1 tbl fresh ginger, minced
- 1 tsp paprika, sweet
- 1/2 tsp salt
- 1/4 tsp cayenne pepper, or red curry powder (Thai)
- 1/2 cup Nonfat plain yogurt
- 1 tsp fresh lemon juice, or lime
Procedures
- Combine all of the ingredients in a mixing/serving bowl and blend well.
- Chill for at least one hour. Cooks
- Note: Toast (Dry pan roast) the coconut, with ginger. Then combine.
References
[[Category:Lime Recipes
