Coconut chutney
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 |
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.
See also[edit | edit source]
References[edit | edit source]
Navigation: Wellness - Encyclopedia - Health topics - Disease Index - Drugs - World Directory - Gray's Anatomy - Keto diet - Recipes
Search WikiMD
Ad.Tired of being Overweight? Try W8MD's physician weight loss program.
Semaglutide (Ozempic / Wegovy and Tirzepatide (Mounjaro / Zepbound) available.
Advertise on WikiMD
WikiMD is not a substitute for professional medical advice. See full disclaimer.
Credits:Most images are courtesy of Wikimedia commons, and templates Wikipedia, licensed under CC BY SA or similar.Contributors: Prab R. Tumpati, MD