Lettuce and coconut chutney

10 Servings

Ingredients

Quantity Ingredient
¾ cup Coconut, flaked
1¾ cup Hot water
½ Head lettuce, washed, chopped coarsely
2 Chili Peppers, Green, Hot, Fresh; seeded & chopped
1 teaspoon Tamarind paste
½ teaspoon Salt; or to taste
½ teaspoon Cumin,ground

Directions

1. Pour half the water & all the coconut in a 4 pint bowl or casserole.

Cover & cook on 100% (high) power for 2 minutes.

2. Stir the coconut & add the remaining water. Spread the lettuce leaves on top evenly, recover & cook on 100% power for 2 minutes.

3. Stir the contents, cover & let stand for 5 minutes, then uncover & allow to cool for 15-20 minutes.

4. Put the coconut & lettuce mixture, chile peppers & tamarind in a food processor & chop coarsely.

5. Add the salt & cumin & blend for a few seconds longer.

Recipe By : The Complete Indian Cookbook Posted to FOODWINE Digest 25 November 96 Date: Mon, 25 Nov 1996 18:27:32 -0500 From: Randee Fried <Noellekk@...> NOTES : Here is an easy way to use up lettuce leaves which are not crisp enough to

use in a salad.

You can substitute 1½ Tablespoons for the lemon juice.

For microwave ovens lower than 700 watts: 500 watts: add 40 seconds to every

minute stated in recipe. 600 watts: add 20 seconds to every minute stated in

recipe. 650 watts: only a slight increase in overall time necessary.

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