A staple of southern Indian cooking, coconut and mint chutney is made by blending grated coconut with fresh mint, green pepper and lemon. It contains no grains or sweeteners, so it is suitable for a ketogenic diet.
In a food processor, blend the coconut, mint, green pepper, lemon juice, ginger and salt with a little water until smooth.
Heat the olive oil and fry the mustard seeds until they crackle. Drizzle the tadka over the chutney.
Stir the chutney and serve at room temperature.
When blending the chutney, add the water a little at a time; too much at once will make it runny. Mustard seeds may splutter while you heat the oil for the tadka (tempering), so cover the pan briefly. Allergens: contains mustard according to the ingredient list. Check packaged products for other allergens.
Tarif ketojenik diye tanıtılıyor ama bir su bardağı hindistan cevizinin karbonhidrat oranı sanıldığından yüksek, bu yüzden düşük karbonhidratlı beslenenlerin porsiyonu iki yemek kaşığıyla sınırlı tutması gerekir; bu uyarı tarifte hiç yok ve beni yanılttı.
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