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Accidental and afterthought wellness. Global flavors with a plant slant. Eating really well, deeply deliciously, and yet very healthily. An extra helping of umami. Here you will find an assortment of my lively vegetarian and vegan recipes that aim to please no matter the dietary preferences.

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Coconut chutney

3/27/2020

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Louis Hansel @shotsoflouis
Coconut chutney is a ubiquitous, non-negotiable part of a proper South Indian breakfast. The rich, unctuous coconut is the perfect foil for the often heavily spiced stews and accompaniments. Consider adding in cilantro for a vibrant green color and a fresher flavor.
Ingredients
  • 1/2 c fresh or frozen grated coconut
  • 1 Serrano chili, minced
  • 1 inch ginger, minced
  • 1-2 tsp salt
  • Pinch of asafetida 
  • 1/2 c - 3/4 c water
  • 1 Tbsp coconut oil
  • 2 dried red chilies 
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 6-8 curry leaves

Procedure
  1. Place coconut, chili, ginger, salt and asafetida into a food processor along with 1/2 c water. Process until a very chunky paste forms. Thin with more water until desired consistency is reached. 

  2. Heat coconut oil in a small pan over medium high heat. Add red chilies, mustard seeds, cumin seeds and curry leaves. Cook until you hear a popping sound. Remove from heat and add to coconut. Mix and serve. 

Yield: 3/4 c

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