Coconut chutney

South Indian chutney

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

* Cookbook: Coconut chutney
* Media: Coconut chutney

Prepared coconut chutney in a bowl

Coconut chutney is a south Indian chutney, a side-dish or a condiment,[1] 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 rice dishes such as pulao, puliyogare, tomato baath, and vangi baath.

## See also

[edit]

* Kalathappam
* Kinnathappam
* Chammanthi podi
* List of chutneys

## References

[edit]

1. ^ a b Wahhab, I.; Singh, V. (2016). The Cinnamon Club Cookbook. Bloomsbury Publishing. p. 160\. ISBN 978-1-4729-3307-2. Retrieved 26 October 2017.
2. ^ Richa Hingle (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.

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