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RECIPE
Mint and Coconut Chutney
Course
Salad and Chitney
Cuisine
Pakistani
Occasion
All Ocasions
Category
Sauces and Chutney
Method
No cook
Serves
3
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Ingredients :
50g fresh mint leaves, finely chopped
6tbsp desiccated. dry, unsweetened shredded coconut
1 tbsp sesame seeds
1/4 tsp salt
175m1 natural yoghurt
How to Prepare :
Put all the ingredients into a food processor and blend until smooth.
Transfer the chutney to a jar, cover and chill until needed.
Especially good served with lamb tikka or lamb samosas.
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Added on
29, Mar 2011
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