Title: Sri Lankan Coconut Cilantro Chutney
Categories: Sauce, Xpo
Yield: 4 Servings

1 c Shredded coconut meat,
-unsweetened
1/4 c Fresh cilantro leaves,
-finely chopped
1 tb Fresh ginger, minced
1 ts Paprika, sweet
1/2 ts Salt
1/4 ts Cayenne pepper, or red curry
-powder (Thai)
1/2 c Nonfat plain yogurt
1 ts Fresh lemon juice, or lime

Combine all of the ingredients in a mixing/serving bowl and blend well.
Chill for at least one hour. Cooks Note: Toast (Dry pan roast) the coconut,
with ginger. Then combine. Tested with lime and Taste of Thai Red
Curry.(patH)

Yield: 4 servings 90 cals (65% from fat) An ingredient recipe from Lean
Bean Cuisine (1995) Jay Solomon / ISBN 1-55958-438-6 / Beans, Vegetarian.
Formatted by patH Serve with "Sri Lankan Sambar"
(Leanbean.mcf); also good with Thai Curried Vegetables with Adzuki Beans
(Leanbean).

Recipe by: Jay Solomon of Vegetarian Times

Posted to MC-Recipe Digest V1 #469 by PATh on Feb
03, 1997.