Nariel Chatni

A fresh-tasting chutney which is a perfect accompaniment to curry, Nariel Chatni (nahr-yale chat-nee) must be served fresh. At the most it will keep for

2 to

3 days if covered and stored in the refrigerator.

2 oz. desiccated coconut soaked in

5 fl. oz. yogurt for

1 hour juice and grated rind of

1 lemon

1-inch piece fresh root ginger, peeled and sliced

1 green chilli, chopped

1 garlic clove, sliced

1 medium-sized onion, roughly chopped

Place the coconut mixture and lemon juice in an electric blender. Blend for 1 to 2 minutes or until the mixture has become a puree. Add the lemon rind, ginger, chilli, garlic and onion and blend for 1 minute more.

If you do not have a blender, finely chop or mince all the ingredients and mix them together in a mixing bowl.

Serve immediately or cover and store in the refrigerator until needed.

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