Coconut chutney
| |
| Alternative names | kayi chattni |
| Type | |
| 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 |
| Associated national cuisine | |
| Created by | |
| Invented | |
| Cooking time | minutes to minutes |
| Serving temperature | |
| Main ingredients | Coconut, , ginger, chillies, curry leaves, mustard seeds |
| Ingredients generally used | |
| Variations | |
| Food energy | kcal |
| Nutritional value | Protein: g, Fat: g, Carbohydrate: g |
| Glycemic index | |
| Similar dishes | |
| Other information | |
| Website | [ Official website] |
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]
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