Ingredients
Fresh coconut and melon chutney
Method
1.Combine paste, yoghurt and cutlets in large bowl.
2.Cook cutlets on heated oiled grill plate until browned both sides and cooked as desired.
3.To make fresh coconut and melon chutney; combine ingredients in a medium bowl.
4.Serve cutlets with chutney and, if desired, pappadums and lemon wedges.
If fresh coconut is unavailable, use 1 cup finely shredded dried coconut. The chutney is best if made with a firm (just underripe) honeydew melon. To open a fresh coconut, pierce one of the eyes then roast coconut briefly in a very hot oven only until cracks appear in the shell. Cool, then break the coconut apart and grate or flake the firm white flesh
Note
