Coconut Chutney

Course : Chutney
Serves: 1
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1 medium fresh coconut
4 medium green chiles (serranos and jalapenos)
1 cup yogurt
1 tablespoons salt
1 tablespoons black mustard seeds
1 tablespoons oil -- (or ghee)
2 tablespoons gingerroot

Preparation / Directions:

Peel and grate the coconut. Mince the chiles and gingerroot. Mix the chiles, coconut, salt, and ginger root. Heat the oil in a pan and fry the mustard seeds for about 1 minute. Add to the coconut, stir and serve. WALT


Nutritional Information:

1748 Calories (kcal); 155g Total Fat; (75% calories from fat); 25g Protein; 89g Carbohydrate; 31mg Cholesterol; 6601mg Sodium

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