Coconut chutney
Coconut chutney is a Southern Indian chutney-side-dish and condiment,[1] a common in the Indian subcontinent. The condiment is made with coconut pulp ground with other ingredients such as green chillies, tamarind, salt, coriander and water.[1] Coconut chutney is made with both red chillies or green chillies. It is served with dosas, idli, bajji, bonda, and vada.[2] In Karnataka coconut chutney is also served with famous rice dishes such as pulao, puliyogare, tomato bath, vangi bath etc.
 | |
| Alternative names | kayi chattni |
|---|---|
| Course | Condiment |
| Place of origin | India |
| Region or state | Originally limited to coastal plains of Old Madras Presidency (Coastal Karnataka, Coastal Andhra, Kerala, Pondicherry and Coastal Tamil Nadu) where coconut plantations was a tradition. Later spread out to high plateau of Karnataka, Tamil Nadu, Rayalaseema of erstwhile Andhra Pradesh, and later to Telangana |
| Main ingredients | Coconut, , ginger, chillies, curry leaves, mustard seeds |
See alsoEdit
ReferencesEdit
- ↑ 1.0 1.1 Wahhab, I.; Singh, V. (2016). The Cinnamon Club Cookbook. Bloomsbury Publishing. p. 160. ISBN 978-1-4729-3307-2. Retrieved 26 October 2017.
- ↑ Hingle, R. (2015). Vegan Richa's Indian Kitchen: Traditional and Creative Recipes for the Home Cook. Vegan Heritage Press. p. 471. ISBN 978-1-941252-10-9. Retrieved 26 October 2017.
 | This Indian cuisine–related article is a stub. You can help Wikipedia by expanding it. |