Coconut Chutney (Golay Ki Chatni)
condiment, ethnic, indian, side dish
1 pinch white cummin seeds; dry roasted
1 tablespoon gram daal; roasted
2 tablespoon fresh coconut; grated
1 fresh green chilli; chopped
1/2 teaspoon fresh ginger; sliced
1 sea salt; to taste
4 tablespoon lemon juice
This chutney is frequently served in tandem with other chutneys or sauces with South Indian dishes. Serve as a side dish with whatever you like.
1. Place all the prepared ingredients - from roasted cumin to sliced ginger - in a mortar and crush with the pestle.
2. Add salt and lemon juice, and crush and blend again.
3. Remove to a serving dish, and refrigerate before serving.
Michael Pandya "Indian Chutneys, Raitas, Pickles, Preserves" Typed, but not tested, by Greg Mayman, 09-17-97 From: Greg Mayman Date: 20 Sep 97 National Cooking Echo Ä
Yield: 4 servings