Getti Chutney – Restaurant Style Thick Coconut Chutney

4.50 from 2 votes

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Famously known as 'Getti Chutney' in South India, this delectable and flavourful chutney is nothing but a basic coconut chutney prepared with very less amount of water to get a coarsely textured, thick chutney.
It tastes more delicious when grounded in stone mortar n pestle as the ingredients are partially or coarsely grounded imparting more flavour and taste to the chutney. Its always a common sight to see in many restaurants where people order for a idly n getti chutney parcel.
Many households and restaurants in South India still follow the age-old method of preparing this chutney using a mortar n pestle.
Believe me, you'll notice a great enhancement in taste, flavour and texture in this method than the usual version. Here, I have given the getti chutney recipe that can be prepared in a stone mortar n pestle.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Recipe Taste Salty, Tangy
Servings 4
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Ingredients
  

  • 1 cup Coconut grated
  • 1 1/2 tablespoon Chana (gram) Roasted
  • 2 - 3 Green Chilies as per the taste chopped
  • 1 piece Tamarind a small gooseberry sized soaked in water for 10 mins
  • Salt to taste
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Instructions
 

  • Wash the stone mortar n pestle nicely. Place grated coconut, chopped green chilies, roasted chana, salt and soaked imli on the mortar.
    Getti Chutney - Restaurant Style Thick Coconut Chutney - Plattershare - Recipes, food stories and food lovers
  • Using the pestle, start crushing or pounding the ingredients from one end to other. Scrap the ingredients that have gathered at the corners and bring it together in the centre and again start crushing to form a coarse paste.
    Getti Chutney - Restaurant Style Thick Coconut Chutney - Plattershare - Recipes, food stories and food lovers
  • Sprinkle few drops of water as and when required to help in the even grinding. Once done, scrap it with the help of a spoon and gather it in a bowl.
    Getti Chutney - Restaurant Style Thick Coconut Chutney - Plattershare - Recipes, food stories and food lovers

Tadka

  • Heat 1 tsp of til or coconut oil in a kadai and add rai. When it splutters, add urad dhal, hing, curry patha, red chilly and sauté till urad dhal turns golden in colour. Pour it over the chutney and mix well.

Notes

  • This chutney stays fresh for many hours and is best suited for tiffin box and travel food options.
  • You can add ginger, garlic, fresh coriander to add additional flavours to this basic chutney. But we like it simple and plain when it comes to relishing ‘Getti’ chutney. 
  • Tadka is optional. You can skip it and add few curry pathas and hing while grinding itself.
Also See:

Please appreciate the author by voting!

4.50 from 2 votes

Recipe Nutrition

Calories: 107 kcal | Carbohydrates: 11 g | Protein: 2 g | Fat: 7 g | Saturated Fat: 6 g | Polyunsaturated Fat: 0.1 g | Monounsaturated Fat: 0.3 g | Sodium: 191 mg | Potassium: 74 mg | Fiber: 5 g | Sugar: 3 g | Vitamin A: 0.1 IU | Vitamin C: 7 mg | Calcium: 14 mg | Iron: 1 mg
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Shyamala Kumar
Shyamala Kumar

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