Malabari Coconut & Chilli Chutney | The Great Indian Chutney Hunt | Episode4 | Rakesh Raghunathan

Malabari Coconut & Chilli Chutney by Abida Rasheed from Kerala as part of The Great Indian Chutney Hunt from Chutnefy
Buy this chutney -chutnefy.com/p...
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Episode 4 : Malabari Coconut & Chilli Chutney | The Great Indian Chutney Hunt
Step into the vibrant world of Kerala with Abida Rasheed as she takes us on a tantalizing journey through her Malabari Coconut & Chilli Chutney in an exciting episode of The Great Indian Chutney Hunt by Chutnefy! 🌴🌶️
Joining Abida Rasheed is renowned culinary expert and historian, Kaveri Ponnapa, as they unravel the essence of Kerala's culinary traditions. Together, they uncover the secrets behind this authentic chutney, a cherished delicacy in Malabar households. Delve into the rich flavors and aromatic spices that define this chutney, crafted with meticulous care and steeped in the cultural heritage of Kerala.
Watch as Abida Rasheed shares her family's time-honored recipe, passed down through generations, highlighting the fusion of coconut's creamy texture with the fiery kick of local chillies. Experience the warmth and hospitality of Kerala as Chutnefy captures the essence of this beloved chutney, celebrating its flavors and the stories that make it a culinary treasure. 🥥🔥
#rakeshraghunathan #chutnefy #thegreatindianchutneyhunt #chutney #chutneyrecipe #celebritychef #masterchef #chutneypodi #chillichutney #foodhistorian #masterchefindia #mastercheftamil #MalabariCoconut
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About Rakesh Raghunathan
Rakesh Raghunathan is a South Indian culinary ambassador, whose vision is to showcase the rich heritage of the region to audiences across the world. He brings a unique perspective and experience of south Indian cuisine, while also seeking to turn the spotlight on the custodians of these traditional knowledge systems. A food raconteur, armed with a wealth of anecdotal history, and a deep insight into socio-cultural practices, Rakesh has taken food to the realm of the performative. His presentations are a multi-sensory and aesthetic experience with an element of romance and drama threw in, as he draws his audiences into a space where food and art converge seamlessly.

[@jothiv5618]

Ethula enjimanga Or narmal manga potu arikalam Romba nalla erukum reandum keadaikaleana leamon Or puli konjam add pannalam nalla erukum

[@padmagovindaswamy9058]

Great explanation by Abuda ma am. Namaskaram Amma.

[@nalinisrinivasan463]

What is bird's eye chilli,Rakesh?

[@1hz2uv3mh]

It's very hot chilli looks very small say less than one inch. The other name for this chill is kandari chilli.

[@saikrisbhai]

It’s available in Malaysia Singapore Indonesia

[@nalinisrinivasan463]

@@1hz2uv3mh OH,ok.Thank u

[@nalinisrinivasan463]

@@saikrisbhai Thank u

[@shanthiganesh5374]

Even Assam we get this spicy jolokia.

[@vijeyaluxmeloganathan4567]

Wow Thank you very much

[@jenitagj]

Hello abida ma'am.

[@TheKalpana30]

Looks so yummy❤

[@vijayarajagopalan5762]

Very nice

[@moulisumathi1142]

This we say as korada

[@moulisumathi1142]

Instead of lemon we add tamarind

[@rupasridhar4486]

Super yummy

[@nishajayaraman413]

This chutney another is korada chutney I made Rakesh unga ammakum theriyum this receipe