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
The woman just ahead of you at the supermarket checkout has all the delectable groceries you didn't even know they carried. |
| Mignon McLaughlin, The Second Neurotic's Notebook, 1966 |
C is for cookie, it's good enough for me; oh cookie cookie cookie starts with C. |
| Cookie Monster , character on "Sesame Street," U.S. children's television program |
We load up on oat bran in the morning so we'll live forever. Then we spend the rest of the day living like there's no tomorrow. |
| Lee Iacocca |
This Recipe for Green Apple & Coconut Chutney - Bombay Cafe is one of thousands in the Recipes-to-go Fruit Cookbook.
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Vengeance is a dish that can be eaten colld. |
| James Payn In Market Overt (1895) |
This is a recipe for Green Apple & Coconut Chutney - Bombay Cafe from the recipe cookbook of Recipes-to-go (Fruit)
He who eats alone chokes alone. |
| Proverb |
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Food is an important part of a balanced diet. |
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I have a great diet. You're allowed to eat anything you want, but you must eat it with naked fat people. |
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All happiness depends on a leisurely breakfast. |
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*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