By Nikita Toppo
A South-Indian meal is incomplete without a bowl of coconut chutney. So, here are five varieties to try.
This variety is made with chopped ripe tomatoes, garlic and coconut along with a hint of red chilli to add spiciness.
Add a small piece of tamarind and ¼ cup of peanuts to your regular recipe to create this flavourful side dish.
Sauté coriander leaves with other spices and grind them into a smooth paste along with the ingredients and your delicious chutney is ready.
The ginger in the chutney gives it a subtle and refreshing heat that perfectly complements the mild, earthy flavours of dosas and idlis.
Grind some mint leaves along with other spices to add a minty flavour to your chutney.