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Coconut Chutney For Tiffins

A simple chutney for idly, dosa and upma prepared with coconut and roasted split chick peas and green chillies. A quick and yummy chutney.
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Author: Srividhya G


  • Coconut - 1 cup
  • Roasted chick peas/ Daliya - 1/2 cup pottu kadalai in tamil
  • Green chilly - 2
  • Ginger - 1 small piece
  • Salt - 1.5 tsp as per taste
  • Water - 1/2 cup

For Tempering

  • Oil - 2 tsps
  • Mustard seeds - 1 tsp
  • Hing - 1/2 tsp
  • Curry leaves - a few


  • Chop the green chillies and ginger.
  • First grind the pottu kadalai and green chillies and ginger without adding water.
  • To this add the coconut and salt and pulse them first.
  • Now add the water and grind them until smooth.
  • Now heat the tadka vessel and add oil. Once the oil is hot, add the mustard seeds, hing and curry leaves.
  • As they start to splutter, add it to the chutney.


Adjust the salt and chillies according to your preference.
Instead of 2 green chillies, you can add 1 green chilly and 1 red chilly or skip green chillies and add red chillies.
Ginger is optional.
You can a one garlic clove or even one shallot to this chutney.