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Coconut Chutney

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Occasion: Ramadan   Total servings:
Cuisine: Pakistani   Calories:
Effort: Easy   Pre-Prep time:
Best for: All   Preperation time:
How to serve: Cold    

Coconut Chutney recipe by SumeraNawed at DesiRecipes.com.
Coconut Chutney is served as a side dish for lot of snacks and breakfast items. It can be mild to extra hot depending on the individual preference.


Ingredients
Fresh Coconut 1 medium size

VinegarClick to find more about Vinegar 1 cup

Sugar 1 cup

Garam masala powder 1 tsp

Red chilli powder 1 tsp

SaltClick to find more about Salt to taste

GheeClick to find more about Ghee 1 tbsp

OnionClick to find more about Onion 2 med sliced

RaisinsClick to find more about Raisins 1/2 cup

Dried datesClick to find more about dates 1/2 cup

AlmondsClick to find more about Almonds 12 nos


Preparation
Soak dried datesClick to find more about dates into warm water to take the seed off.Cut into small chunks.
Soak AlmondsClick to find more about Almonds in warm water and peel the skin.
Cut almondsClick to find more about almonds in thin slices. Set it a side.
Meanwhile cut the coconut into 2 halves.
Peel the brown part off.
Now grate one half of the coconut and thinly slice the other half.
Heat gheeClick to find more about ghee in a pan and put onions and fry until golden brown.
Add saltClick to find more about salt and red chilli powder.
Then add coconut and fry until it leaves oil.
Now put the remaining sliced coconut and add sugar.
Stir for 1 min.
Then add dried datesClick to find more about dates' chunks, raisinsClick to find more about raisins and almondsClick to find more about almonds.
Stir occasionally.
Add garam masala and remove from heat.
Let it cool and then add vinegarClick to find more about vinegar.
Set it a side for a day or two for best results.
Serve cold.



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