Green Chili Coconut Chutney


This mildly sweet, delicately spicy, greenish tinged elegance pairs very well with dosas and idlis. This chutney is my Mom’s recipe and something that I absolutely love.


1 cup grated fresh coconut
2 green chilies
2 tbsp chopped shallots
salt to taste
1/2 tsp black mustard seeds
1 sprig of curry leaves
2 tsp of coconut oil or refined vegetable oil


  • Grind together coconut, shallots and green chilies with 1/2 cup of water. Add more water after grinding to get desired consistency.
  • Heat oil in a pan, add mustard seeds and curry leaves and let the mustard pop.
  • Pour the seasoning over the ground mixture and mix well.
  • Add salt to taste.
  • Serve with dosas or idlis.
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