Coconut chutney is the most common chutney found in the South Indian cuisine. It goes particularly with Idli, Dosa and Vada. There are many variations of coconut chutney made from Urad Dal or Moong ...

Then again, some recipes call for yogurt, which you can use in combination with warm water to soak dried coconut ... list of ...

Now, pour the blended coconut paste into the pot and heat for a minute. Check seasoning and serve hot. This is a quick recipe which can be tried by all. You can add green chillies, if you like more ...

Coconut chutney, a condiment known for its versatility and rich flavor, serves as a delightful accompaniment to various South ...

You can add yoghurt and a pinch of sugar for a green chutney as you'd find in restaurants, or add desiccated coconut for a Southern flavour. Place all the ingredients into a food processor and ...

A traditional Kokani-Malvani recipe ... a drizzle of coconut oil. Clean and gut the fish, don't cut into the pieces, give 2 deep incisions on it, and cut its belly. 2. Keep it whole. Rub salt, ...

Transfer to a serving platter and scatter with the crispy curry leaves and coriander. Serve with the coconut chutney, lime wedges and yoghurt. Photos and recipe from In Praise of Veg by Alice ...

Here are some different chutney recipes from radish to beetroot ... Now put boiled beetroot, grated coconut, roasted ginger, green chillies and salt in the mixer. Then grind them into a smooth ...

Sprinkle the fish all over with salt, and refrigerate 30 minutes. Meanwhile, combine all the chutney ingredients in a food processor, and process until it forms a thick marinade, adding water 1 ...