 | |
| 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 |
 Media: Coconut chutney | |
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]InKarnataka, coconut chutney is also served with rice dishes such as pulao, puliyogare, tomato baath, and vangi baath.
India
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