| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Indian | 1 | Servings | ||
INGREDIENTS
| 2 | Big; grocery store size bunches of cilantro, stems and all, washed, chopped | |
| 4 | Cloves garlic | |
| 2 | Habanero chiles (in a pinch substitute 6-8 other green hot chiles) (up to 4) | |
| 2 | Limes; juice of (or just peel 'em and throw in whole) (up to 4) | |
| 1/2 | c | Sugar |
| 1 | c | Sweetened; flake grocery store-type coconut |
INSTRUCTIONS
Cilantro - Burnt rubber? I have always thought that the smell resembled vinyl, like a cheap rain poncho. Nonetheless, I like it and for those of you interested in Indian foods I'm posting here a chutney (Indian definition - more like a salsa than what occidental's call chutney) that is based on chutney - The stuff is very cilantro-sweet-hot. With Indian food, rice, chile-pickles... is excellent. Toss it in processor and grind away - stop short of making a paste - taste, adjust chiles, sugar... to taste - leave some texture. Some substitutions - In a pinch I've substituted frozen limeade concentrate straight out of the can for the lime juice and some of the sugar. The stuff keeps pretty well in the coolerator, the color deteriorates with time from bright green to camouflage. Eventually, in about two weeks, some blue and pink fuzz will grow on the top - at this point it is gone. Posted to CHILE-HEADS DIGEST V4 #017 by JHFox@aol.com on Jul 16, 1997
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