Coconut chutney

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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]


Prepared coconut chutney in a bowl

Coconut chutney is a Southern Indian chutney-side-dish and condiment,<ref name="Wahhab Singh 2016"/> 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.<ref name="Wahhab Singh 2016" /> Coconut chutney is made with both red chillies or green chillies. It is served with dosas, idli, bajji, bonda, and vada.<ref name="Hingle 2015"/> In Karnataka coconut chutney is also served with famous rice dishes such as pulao, puliyogare, tomato bath, vangi bath etc.

See also

References

<references group="" responsive="1"><ref name="Wahhab Singh 2016">I.,

 The Cinnamon Club Cookbook. online version, 
  
 Bloomsbury Publishing, 
 2016, 
  
  
 ISBN 978-1-4729-3307-2, 
  
  
 Accessed: October 26, 2017.</ref>

<ref name="Hingle 2015">R.,

 Vegan Richa's Indian Kitchen: Traditional and Creative Recipes for the Home Cook. online version, 
  
 Vegan Heritage Press, 
 2015, 
  
  
 ISBN 978-1-941252-10-9, 
  
  
 Accessed: October 26, 2017.</ref></references>


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