Prep time:

Cook time:

Serves: 4 people

Calories: 461

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A Sri Lankan staple “chutney”  made of fresh coconut and chilies! A recipe for a delicious side with hopper, idlis, and everything else!


  • 1.5 cups fresh grated coconut
  • Juice of one lime
  • 1 green chili, roughly chopped
  • 1 tablespoon coriander, chopped
  • 3 tablespoons onion, chopped
  • 1 teaspoon Kashmiri chili, ground
  • 1/2 teaspoon salt



  1.  Combine all ingredients in a chopper or food processor until ingredients are finely mixed. You can also do this with a mortar and pestle.
  2.  Chill before serving.
  3.  Serve with rice, dosas, hoppers, or chapattis.


Recipe Credit: I opened my recipe box one day to find this mysteriously inserted recipe, in lovely handwriting, inside. I couldn’t figure out where it came from, until one day my daughter confessed, that my niece Priyanka Mariwala had inserted it as a surprise gift. To Priyanka, who loves coconut, thank you, sweetheart!


Critical Ingredients:

The ground Kashmiri chili can be substituted with paprika. The green chilies are essential as they give the flavour, but if ground Kashmiri chili/ paprika is not available, the sambol will still taste great.


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