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Photo: <a href="">mlinksva</a> on Flickr

Having waxed poetic on the virtues of South India’s cuisine, masala dosas in particular, it seems only logical to address its condiments as well. Coconut chutney, one-half of the epic duo of sambar and chutney that accompany nearly all South Indian specialties, is pretty simple to make. You just have to freshly grate the coconut, which can be done by hand or using the grater plate on your food processor (recommended). 

Odd as it may sound, try this on a turkey sandwich with some cilantro and watch the sparks fly.