Teppla Chutney

Teppla Chutney is simple chutney made in local kitchens in coastal Maharashtra and Goa using coconut and spiced with sichuan pepper or teppal /triphal as known in local language. Fresh berries of Tepphal are available during rainy season and mature fully by December when they are harvested, dried and stored.


  • 1 cup grated coconut
  • 4 green chillies
  • 1/2 teaspoon thick tamarind extract
  • Salt
  • 8 Jeev Teppal / Green Sichuan Pepper berries, tender (else dried teppal husk)


  1. Grind all the ingredients except teppal in a mixer to a smooth paste.
  2. With a tablespoon of water, cursh teppals using mortar and pestle. Discard the teppals and add only water to ground paste.
  3. Adjust taste with salt.
  4. Serve Teppla Chutney as side dip.

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