1 fresh coconut*
1 tsp cumin seeds
1 lb granny smith apples
2 tbsp fresh lemon juice
1/2 large bunch cilantro, stemmed
2 serrano or jalapeno chilies, seeded, , stemmed, halved
2 garlic cloves, each cut in half
3/4 tsp salt
A Recipe for
Green Apple & Coconut Chutney - Bombay Cafe
“Cooking is at once one of the simplest and most gratifying of the arts, but to cook well one must love and respect food.” |
| Craig Claiborne |
Chili represents your three stages of matter: solid, liquid, and eventually gas. |
| Roseanne, "Don't Make Me Over," May 1992, spoken by character Dan Conner |
One cannot think well, love well, sleep well, if one has not dined well. |
| Virginia Woolf |
This Recipe for Green Apple & Coconut Chutney - Bombay Cafe is one of thousands in the Recipes-to-go Fruit Cookbook.
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet Van Horne |
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Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
Other things are just food. But chocolate's chocolate. |
| Patrick Skene Catling |
This is a recipe for Green Apple & Coconut Chutney - Bombay Cafe from the recipe cookbook of Recipes-to-go (Fruit)
Some say the glass is half empty, some say the glass is half full, I say, are you going to drink that? |
| Lisa Claymen |
Herb Tip |
No man in the world has more courage than the man who can stop after eating one peanut. |
| Channing Pollock |
When women are depressed, they either eat or go shopping. Men invade another country. It's a whole different way of thinking. |
| Elaine Boosler |
All sorrows are less with bread. |
| Miguel de Cervantes, Don Quixote |
Large, naked raw carrots are acceptable as food only to those who lie in hutches eagerly awaiting Easter. |
| Fran Lebowitz |
*Buy a heavy coconut that has no cracks and that sounds full of
liquid when shaken.
Preheat oven to 375F.
After draining liquid from coconut, bake until shell begins to crack,
about 30 minutes. Tap coconut shell with hammer to remove shell. (The
white meat with its brown skin should fall away from shell; if it
doesn't, use paring knife to release meat.) Using paring knife, cut
away brown skin from coconut, if desired. Rinse coconut. Coarsely
chop in processor to measure 3/4 cup (reserve remaining coconut for
another use).
Heat small skillet over medium heat. Add cumin seeds; stir until
fragrant, about 3 minutes (do not burn). Transfer seeds to plate;
cool. Finely grind seeds in spice grinder or in mortar with pestle.
Core apples; cut into 1/2-inch pieces. Place apples in medium bowl.
Add lemon juice and toss to coat. Combine 3/4 cup coconut, cumin,
apples and all remaining ingredients in processor. Chop finely. (Can
be made 1 day ahead. Cover and refrigerate. Bring to room temperature
before using.)
Created by: Neela Paniz, chef-owner of the Bombay Cafe in Los Angeles.
Serves: 8
Green Apple & Coconut Chutney - Bombay Cafe Recipe brought to you by Recipes To-Go