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Sweet-Hot Indidian Chutney
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    Sweet-Hot Indidian Chutney

  • 2 Bunches Cilantro, (including stems), chopped
  • 4 cloves garlic
  • 2 Habanero chiles (in a pinch substitute -- (2 to 4)
  • 6-8 other green hot chiles)
  • 2 lime's juice (or just peel 'em and throw -- (2 to 4) in whole)
  • 1/2 cup sugar
  • 1 cup sweetened, flake grocery store-type coconut
  • Toss it in processor and grind away - stop short of making a paste - taste, adjust chiles, sugar... to taste - leave some texture.

    Some substitutions - In a pinch I've substituted frozen limeade concentrate straight out of the can for the lime juice and some of the sugar.

    The stuff keeps pretty well in the coolerator, the color deteriorates with time from bright green to camouflage. Eventually, in about two weeks, some blue and pink fuzz will grow on the top - at this point it is gone.

    From: JHFox@aol.com
    Posted By: JHFox@aol.com
    Post Date: Wed, 16 Jul 1997

    *BACK TO CHUTNEY*







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