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Coconut Chutney
Monday, 26 May 2008
Description
Here is the classic chutney that is served with Fiji’s curries. It can also be a side dish for various rice recipes. It will last in the refrigerator for a couple of weeks.
Ingredients
At a glance
Cuisine
Asian
Ingredient
Chile peppers
Cooking Method
No Cook
Heat Level
3
Chile
Jalapeño
Meal/Course
Condiment
Makes
2 1/2 cups
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2 cups freshly grated coconut -
1 cup chopped fresh cilantro leaves -
3 tablespoons. lemon juice1 tablespoon minced fresh ginger -
1 green chile, such as serrano or jalapeño, seeds and stem removed, minced -
salt to taste
Methods/steps
In a bowl, combine all ingredients and mix well. Allow to sit, covered, in the refrigerator for at least one hour to blend the flavors.
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Featured Rapid Recipe
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Created by Marley84
Brazil, the largest country in South America, was colonized by the Portuguese hence the spelling empadinhas or empadas. This Bahian-style empada filling can also be made with scallops or for a variation, used in puff pastry.
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