Name: Thengai Chutney ( Coconut Chutney)
Ingredients: ---To Grind---; 1/2 Coconut; grated; 5 Green chilies; Salt; to taste -For Seasoning---; 1/2 ts Black mustard seeds; 1 ts Black gram dal; 2 Red chiles; 1 tb Oil

The highest science, the loftiest speculation, the mightiest philosophy, which can ever engage the attention of a child of God, is the name, the nature, the person, the work, the doings, and the existence of the great God whom he calls his Father. There is something exceedingly improving to the mind in a contemplation of the Divinity. It is a subject so vast, that all our thoughts are lost in its immensity; so deep, that our pride is drowned in its infinity. Other subjects we can compass and grapple with; in them we feel a kind of self-content, and go our way with the thought, “Behold I am wise.” But when we come to this master science, finding that our plumb line cannot sound its depth, and that our eagle eye cannot see its height, we turn away with the thought… “I am but of yesterday, and know nothing.” No subject of contemplation will tend to humble the mind, than thoughts of God.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Grains	Indian	Indian	6	Servings

INGREDIENTS

		—To Grind—
1/2		Coconut; grated
5		Green chilies
		Salt; to taste -For Seasoning—
1/2	ts	Black mustard seeds
1	ts	Black gram dal
2		Red chiles
1	tb	Oil

INSTRUCTIONS

Grind together coconut, green chilies and salt to a fine paste. Check
consistency and add water, if needed. Heat oil and add mustard seeds, black
gram dal and red chilies. When brown, pour over chutney.
From: Southern Delights (Recipes To Remember From Palakkad) by Parwathy
Akhileswaran
Recipe by: Southern Delights by Parwathy Akhileswaran
Posted to recipelu-digest by Sharon Raghavachary <schary@earthlink.net> on
Feb 17, 1998

A Message from our Provider:

“Give Satan an inch and he’ll be a ruler.”