Ingredients
2 1/2 cup freshly grated coconut, firmly pack, ed
2 tbsp mustard seeds
1/2 tsp curry powder
1/2 cup chick-peas (garbanzo)
4 tsp freshly minced ginger root
2 small hot green chilies, seeded & diced
1/4 bunch fresh corrianer, minced
3/4 tsp salt
2 tbsp vegetable oil
Directions
Grind together, or process in a food processor, the grated coconut,
chick-peas, and green chilies. Add salt. Mix until well combined.
Pour oil into a small frying pan and place over medium heat. When
hot, add mustard seeds, curry powder, and minced ginger. Stir and
saute until mustard seeds pop, about 2 minutes. Cool.
Stir together thoroughly the coconut mixture, the sauteed spices, and
the fresh minced, coriander. Chill well.
Before serving, stir chutney gently with a fork to lighten. Place in
an attractive bowl and serve.
Coconut chutney freezes beautifully.
From: Chola-Sheraton Madras, India Shared By: Pat Stockett
Servings: 6 servings
Coconut Chutney Recipe brought to you by Recipe Ideas
Categories: Fruit
The History of Recipes
We can follow the history of written recipes far back into antiquity, in fact as far back into history as early Egypt, and maybe even further. Having said that, generally, these ancient records were just basic hieroglyphic or cunieform instructions for preparing meals.
In fact, the most ancient recipe in existence, according to historians are some stone tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated and blissful. Later on, in The time of the romans around 25BC a roman called Apicius wrote some scripts showing how to cook the recipes enjoyed by the Romans. In his scrolls, he recounts how the meals were split into hors d`oeuvre, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also tells us how the Roman chefs used many aromatic flavours, including a few you will know like thyme, fennel and asafoetida. Later on in the 1400s, people returning from the crusades brought back a variety of foods and herbs from Arab countries, including spices such as coriander, parsley, and rosemary. These new foods and spices prompted an outbreak in manuscripts on cooking, some of which are kept safe in private libraries. For the decades that followed, the powerful and wealthy houses strove to serve up the most extravagent meals, and as a consequence, chefs and their recipes were greatly in demand. Nevertheless, it wasn`t until the 1800s that cooking and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated their lives to collating, trying out, and writing down recipes that were common in the better off homes of the day. By the time we get to the 20th century, cook books are greatly in demand mostly as a result of more people being able to read, leisure time and having more money. The arrival of television gave us TV chefs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing us all to search through thousands of recipes like the ones you can find on our site. |
We hope you enjoy this Coconut Chutney recipe.
