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Title: Coconut Chutney (Ashok Bhavan Style)
Categories: Indian
Yield: 30 Servings
2 pt Chickpea gram (flour)
3 pt Green chiles
3 oz Ghee
15 Coconuts; ground
3 1/2 oz Tamarind
1 3/4 oz Garlic
1/2 c Salt
1 1/2 Onions
Roast the chickpeas. Heat ghee and saute the chopped chiles, garlic,
and onion, then mix with other ingredients. Grind or blend together.
Great with idli.
Recipe FROM: <
https://dev.himalayanacademy.com/media/books/
monks-cookbook/web/toc.html>
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