{"id":299,"date":"2006-02-17T13:45:07","date_gmt":"2006-02-17T18:45:07","guid":{"rendered":"http:\/\/www.nandyala.org\/mahanandi\/archives\/2006\/02\/17\/coconut-chutney-andhra-style-raw-cuisine\/"},"modified":"2008-04-25T01:32:13","modified_gmt":"2008-04-25T08:32:13","slug":"coconut-chutney-andhra-style-raw-cuisine","status":"publish","type":"post","link":"https:\/\/nandyala.org\/mahanandi\/archives\/2006\/02\/17\/coconut-chutney-andhra-style-raw-cuisine\/","title":{"rendered":"Coconut Chutney ~ Andhra Style Raw Cuisine"},"content":{"rendered":"

This is another type of chutney (pacchadi) that we prepare with fresh coconut. Young, fresh coconut, red onion and green chillies, little bit of salt and tamarind juice – all pounded together in a stone mortar<\/a> for about 10 minutes. The result is dynamite stuff and a completely raw food item. Sweet flesh of fresh coconut mixed together with hot, tangy flavors is a taste worth 10 minutes of my time and energy.<\/p>\n

\"Dry
\nCoconut chutney with rice and shallot sambhar ~ Our lunch today.<\/p>\n

Recipe Source: Amma<\/small><\/p>\n

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This is another type of chutney (pacchadi) that we prepare with fresh coconut. Young, fresh coconut, red onion and green chillies, little bit of salt and tamarind juice – all pounded together in a stone mortar for about 10 minutes. The result is dynamite stuff and a completely raw food item. Sweet flesh of fresh […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[55,119,27],"tags":[],"class_list":["post-299","post","type-post","status-publish","format-standard","hentry","category-authentic-andhra","category-coconut-fresh","category-chillies"],"_links":{"self":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/299","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/comments?post=299"}],"version-history":[{"count":0,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/299\/revisions"}],"wp:attachment":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/media?parent=299"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/categories?post=299"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/tags?post=299"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}