Indianside

Coconut Chutney

Name: Coconut Chutney
Cuisine: Indian
Ingredients: half a small sized cocoanut; a teaspoonful of cayenne pepper; half a small onion; a few cloves of garlic; the squeeze of a lemon

From Anglo-Indian cookery at home, 1895

Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

176Calories

4 gProtein

28 gCarbs

8 gFat

Full nutrition (33 nutrients)

Calories176 kcal

Protein3.8 g

Carbohydrates28 g

Fiber8 g

Sugars10 g

Total Fat8.4 g

Saturated Fat6.9 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat0.4 g

Cholesterol0 mg

Sodium13 mg

Potassium483 mg

Calcium67 mg

Iron1.6 mg

Magnesium34 mg

Phosphorus92 mg

Zinc0.6 mg

Copper0.2 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C67 mg

Vitamin A48 mcg

Vitamin E0.9 mg

Vitamin K2.5 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.6 mg

Folate48 mcg

Choline18 mg

Caffeine0 mg

Water233 g

As published

This recipe was extracted from Anglo-Indian cookery at home (1895) by Henrietta A. Hervey, page 15. The excerpt below is the record exactly as published.

Cocoanut Chutney. — This is an universal favourite throughout India, and, if made well, is delicious. Take half a small sized cocoanut, ras]-> or ]>are off the inner FBE8H '' 8UMBAL00S” OB CHUTNIE8. 33 rind, and soak in boiling water; then crush it on the curry stone ; add a teaspoonful (more or less according to palate) of cayenne pepper, salt, half a small onion, a few cloves of garlic, and the squeeze of a lemon

Cook this with the app: pantry check, scaling, and the assistant.