Coconut 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

• Kalathappam
• Kinnathappam
• Chammanthi podi
• List of chutneys

References

1. 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.