Directions:
- In a small heavy skillet heat oil over moderate heat until hot but not smoking and cook chilies, fennel seeds, cumin, coriander seeds, and coconut, stirring, until coconut is golden, about 5 minutes, being careful not to burn them. In a blender blend spice mixture with remaining chutney ingredients until smooth. Chill chutney, covered, at least until cold, about 2 hours, and up to 2 days.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 721.79 Kcal (3022 kJ) | ||
| Calories from fat | 560.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 62.29g | 96% | |
|---|---|---|---|
| Cholesterol | 23.89mg | 8% | |
| Sodium | 110.83mg | 5% | |
| Potassium | 906.61mg | 19% | |
| Total Carbs | 33.02g | 11% | |
| Sugars | 17.64g | 71% | |
| Dietary Fiber | 10.04g | 40% | |
| Protein | 15.81g | 32% | |
| Vitamin C | 36.7mg | 61% | |
| Iron | 4.6mg | 25% | |
| Calcium | 420.8mg | 42% | |
| Amount Per 100 g | |||
| Calories | 182.78 Kcal (765 kJ) | ||
| Calories from fat | 141.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.77g | 96% | |
|---|---|---|---|
| Cholesterol | 6.05mg | 8% | |
| Sodium | 28.06mg | 5% | |
| Potassium | 229.58mg | 19% | |
| Total Carbs | 8.36g | 11% | |
| Sugars | 4.47g | 71% | |
| Dietary Fiber | 2.54g | 40% | |
| Protein | 4g | 32% | |
| Vitamin C | 9.3mg | 61% | |
| Iron | 1.2mg | 25% | |
| Calcium | 106.5mg | 42% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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