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Chammanthi podi—a dry condiment and coconut chutney [7] from the Indian state of Kerala. Coconut chutney—a South Indian chutney side dish and condiment, [8] it is common in South Indian states. It is made with coconut pulp ground with other ingredients such as tamarind, green chili peppers and coriander. [8] Coriander chutney—common in ...
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.
Coriander chutney; Coconut chutney; Garlic chutney (made from fresh garlic, coconut and groundnut) Hang curd hari mirch pudina chutney (typical north Indian) Lime chutney (made from whole, unripe limes) Mango chutney (keri) chutney (made from unripe, green mangoes) Mint chutney; Onion chutney; Saunth chutney (made from dried ginger and tamarind ...
Other prominent ingredients and combinations include coriander, capsicum, mint (coriander and mint chutneys are often called हरा hara chutney, Hindi for "green"), Tamarind or imli (often called meethi chutney, as मिठाई meethi in Hindi means "sweet"), sooth (or saunth, made with dates and ginger), coconut, onion, prune, tomato ...
Given the range of diversity in soil type, climate and occupations, these cuisines vary significantly from each other and use locally available ingredients such as: herbs, vegetables and fruits. The dishes are then served according to taste in either mild, medium or hot. Indian food is also heavily influenced by religious and cultural choices.
Garlic chutney is used for cooking in many Indian (especially Maharashtra, [3] [10] Gujarat, Punjab, Rajasthan [11] and northern Karnataka [12]) and Pakistani homes. [4] It is often eaten with fresh, hot bhakri (a flat, unleavened roti made from flour of grains such as jowar (sorghum), bajra (pearl millet), nachni (finger millet), etc.). [3]
Chutney varieties consumed by the people are coconut chutney, onion chutney, tomato chutney, coriander chutney, kara chutney, garlic chutney, malaatai chutney puli chutney. Vada curry is a classic dish that is also famous among Chennai people. Thovaiyal is a wet ground paste that contains several ingredients.
Fish stew with coconut milk, garlic, red onions, tomatoes, fermented black beans, chilis, and sour fruits Maja blanca: Coconut–based blancmange, often with sweet maize kernels. Paelya: Filipino adaptation with glutinous rice of Spanish paella and related dishes. Filipino versions can sometimes use coconut milk, especially in the bringhe variant.