Ingredients:
4 cups coconut -- (10 oz),, grated |
2 pieces dried red chilies deseeded, broken into small pieces and soaked in water for 5 minutes. |
4 teaspoons jaggery -- , grated, *1 |
1 teaspoon salt |
1/2 teaspoon coriander seeds |
1/2 teaspoon black mustard seeds |
2 medium ripe mangoes -- (10 oz.),, peeled and cubed |
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Preparation / Directions:
PREPARATION: Blend the coconut, chili, jaggery, salt, coriander seeds and mustard seeds with a little water to a coarse paste in a food processor. Mix this paste with the mango pieces and chill.
Serve cold. SUBSTITUTIONS: You can use bananas, pears, pineapple, oranges or seasonal fruit like peaches, cherries and grapes instead of the mango. NOTES:
Jaggery is dehydrated sugar cane juice. Kolhapur jagagery is a reputable brand. The closest equivalents are brown or Demerara sugar.
From the southern coast of India. It can be made with any firm fruit, such as bananas, pears, pineapple, oranges or seasonal fruit like peaches, cherries and grapes, and is similar to the raitas of northern India.
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