A quickfix Coconut Chutney or Dip, and the dietary mineral Calcium
Need makes you inventive. I think there exist a couple of sayings on this too. So, yesterday I made Cheelas (North Indian savoury pancakes) -a spontaneous idea again! So, I required a real quick fix chutney to accompany it. I had the sweet varieties in stock in the fridge, but I wanted something spicy and salty. Sunny boy didn't really require it, it was more meant for me and hubby. I made it at the very last moment infact. I basically opened the fridge and saw these preserved chillis and just got going, tasted it and was totally surprised with the wonderful taste. The cheela recipes will follow soon- a gluten free version. *grin* :)
Here is the Coconut Chutney:
Ingredients: 1 cup dessicated coconut 150 g plain yoghurt (5 oz or a little more than 1/2 cup) 3 red or green chillies / hot peppers preserved in brine or vinegar* ( reduce amount to taste) salt to taste 1 pinch sugar 1 tbsp chopped coriander or fresh mint (opional)- I didn't have then handy
Method: Puree eveyrthing in a deep bowl with a hand stick blender for a few minutes. Serve in a bowl!
*Optinally: add some vinegar to chopped fresh chillies and grind with the coconut.
We were both tremendously pleased and missed nothing after eating it along with our wonderfully tasting cheelas.