Instant coconut chutney (Tenga chatni) from Moghul Microwave: Cooking Indian Food the Modern Way by Julie Sahni

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

Accompaniments: Ooty-style sole in fragrant tomato sauce (Pulicha meen); Madras steamed rice cakes (Idlee); Ceylonese steamed rice cakes (Pottoo); Steamed rice cakes with herbs (Tamil pottoo); Malabar shrimp and rice cakes (Malabar meen pottoo)

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 vegetable oil for sesame oil.

  • jdub1371 on June 19, 2022

    Easy and delicious! I adore the combination of coconut and green chiles. I'm pretty sure I would prefer this made with frozen grated coconut from the Indian grocery, or maybe mostly frozen coconut (depending on how sweet and flavorful it is) and a small amount of the sweetened flakes. But it's great with sweetened coconut if that's all you have.

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