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Minted Coconut Chutney

Source: The Barbecue Cookbook
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Active Time:  10 Minutes
Total Time:  10 Minutes
  Serves 8
When serving Indian food, it is always nice to serve a variety of chutneys, and this one is delicious. Also, you can use this chutney to dress up any leftover grilled meat or chicken. Serve with a simple salad dressed with a quick-mix vinaigrette.
RECIPE INGREDIENTS
1 1/2 oz fresh mint leaves
1 medium onion, cut into fourths
1 oz. flaked unsweetened coconut
1/4 teaspoon black mustard seeds (optional)
1/4 cup white wine vinegar
2 tablespoons sugar
DIRECTIONS
Chop the mint finely in a food processor. Remove and set aside. Place the onion quarters in the food processor and chop to a smooth paste. Add the coconut, the mustard seeds (if using), white wine vinegar, sugar, and salt to taste. Process until well mixed. Spoon into a serving bowl and stir in the mint.


Recipe reprinted by permission of Cooking.com. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 8
Calories: 35
Fat. Total: 1g
% Cal. from Fat: 26%
Carbohydrates, Total: 6g
Sodium: 2mg
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