Coconut chutney (Thengai chatni) from The Best of Gourmet 1998: Featuring the Flavors of India (page 275) by Gourmet Magazine Editors

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Coconut tiger prawn curry (Thengai konju curry); Steamed rice (Sadam); Mixed vegetable sambar stew (Kaya-kari sambar); Rice and lentil crisp crêpes (Dosa); Dry-curried green beans (Avarakka thovaran); Shredded carrot salad with mustard seeds (Kothimira-pachadi)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Thai or jalapeño chiles for serrano chiles and brown sugar for jiggery.

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