Grind grated coconut, green chilly, garlic, ginger, salt and little water as required to make a paste.

Heat oil in a pan and splutter mustard seeds and add curry leaves, then pour the coconut paste and remove it from the flame.

Apply little oil to the pits of idli maker and pour a little batter. Fill it half. Then pour 1 spoon chutney on its top.

Then fill the pit completely using idli batter. Repeat the process to fill other pits as well and cook in steam similar to normal idlis.

Your chutney stuffed idli is ready now.