This green chilli chutney is a fiery yet simple accompaniment traditionally served with Chenda Muriyan Kappa (cooked tapioca). Made by crushing fresh green chillies and shallots and finished with coconut oil, this chutney brings heat, aroma, and balance to the mild taste of cooked tapioca.
It is not an elaborate chutney, but a quick, everyday side prepared in many homes when time and ingredients are limited.
Why This Chutney Is Paired with Tapioca
Cooked tapioca has a mild, neutral flavour. This green chilli chutney:
- Adds sharp heat and aroma
- Improves appetite
- Balances the heaviness of tapioca
- Requires no cooking
It is often prepared fresh and served immediately.
Nutritional & Health Benefits
🌿 Stimulates Digestion
Green chillies help stimulate digestive enzymes.
🌿 Natural Appetite Booster
The heat from chillies and shallots increases appetite.
🌿 Healthy Fats
Coconut oil provides natural fats and enhances flavour.
🌿 Fresh & Preservative-Free
Prepared fresh with no additives.
Green Chilli Chutney Recipe
🥣 Ingredients
- 3 Green chillies
- 5 Shallots
- Salt, to taste
- 2 tablespoons Coconut oil
👩🍳 Preparation Method
- Clean the green chillies and shallots.
- Grind or smash the green chillies, shallots, and salt together using a mortar and pestle or grinder.
- Transfer the crushed mixture to a serving bowl.
- Pour coconut oil over the chutney.
- Mix lightly and serve fresh.
How to Serve
- Serve immediately with Chenda Muriyan Kappa
- Best enjoyed fresh
- No reheating required
Important Tips from Grandma’s Kitchen
✔ Adjust chillies according to spice tolerance
✔ Use fresh coconut oil for authentic flavour
✔ Crushing gives better taste than grinding
✔ Serve fresh for best aroma
A Simple Side with Bold Flavour
This green chilli chutney proves that a few ingredients are enough to elevate a humble dish. Paired with cooked tapioca, it delivers heat, balance, and tradition in every bite.
My Grandma’s Healthy School 