Total Calories: 142
1. Prepare the tamarind paste. Then place the coconut in a medium size nonstick skillet and roast, stirring and shaking the pan over medium heat until golden, 2 to 3 minutes.
2. Place all the remaining ingredients in a blender or a food processor and process to make a smooth puree. Mix in the roasted coconut and process again until smooth. Transfer to a bowl and serve. This chutney stays fresh in the refrigerator about 10 days or in the freezer about 6 months.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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