3/4 cup coconut, flaked
3 zucchini, washed, coarsely chopped
1 cup water
3/4 teaspoon salt; or to taste
1 teaspoon tamarind paste
2 chili peppers, green, hot, fresh; seeded & chopped
1/2 inch ginger root; peeled & chopped
3 tablespoon onions, finely chopped
Directions: How to Cook Tamarind - Zucchini Chutney
1. Put the coconut, zucchini & water in a 3 pint bowl or casserole, cover & cook on 100% (high) power for 10 minutes. Stir every 2-3 minutes.
2. Let the ingredients stand for 5 minutes, then stir in the salt & tamarind. Allow the mixture to cool.
3. Put the zucchini & coconut mixture in a food processor & add the chile peppers & ginger, blending until the ingredients are finely chopped.
4. Stir in the onions before serving. Recipe By : The Complete Indian Cookbook
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