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Cardamom Coconut Chutney

Source of Recipe

fooddownunder.com


List of Ingredients

1 sm coconut
2 tbl sunflower oil
2 tsp mustard seeds
1 tsp fenugreek seeds
6 x cardamom pods seeds only
16 fresh curry leaves (optional)
salt to taste


Recipe

Split the coconut saving some of itswatery milk. Remove and grate the white flesh. Toast half of the grated coconut in a dry hot pan until lightly tinged brown on the edges. Mix with the remaining coconut.

Heat the oil in a frying pan and add the remaining ingredients. Fry for 20 to 30 seconds until you can smell the spices. Scrape the spice and leaves from the pan over the grated coconut and mix. Add enough coconut milk to moisten.
* Serves 4