This coconut chutney with green chillies is a simple side dish for all the tiffin varieties. This chutney should be ground using the freshest ingredients. For this chutney do not use refrigerated coconuts and green chillies. Before grinding the chutney, keep the green chillies in room temperature 1 hour ahead of time. In Tirunelveli, for this chutney we add a small piece of tamarind and a few small onions for tempering. It is a very good chutney to serve with idly, dosa, pongal, vada, baji and bonda.
Virundhombal means serving food with hospitality surcharged with true devotion and love.