Coconut chutney [Inspired by Shanta Nimbark Sacharoff's recipe in "Flavours of India: Vegetarian Indian Cooking"] from Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition (page 189) by Sandor Ellix Katz

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

Accompaniments: Dosas and idlis

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

    Takes 20 mins to 4 days. Can substitute fresh lemon juice for tamarind and yogurt for kefir.

  • debnharold on September 16, 2012

    great with sticky rice - freezes very well so you might want to double.

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