Getti Chutney\Restaurant Style Thick Coconut Chutney | How to make Getti Chutney\Restaurant Style Thick Coconut Chutney

0.0 from 0 reviews
Rate It!
By Shyamala Kumar
Created on 27th Mar 2016
  • Getti Chutney\Restaurant Style Thick Coconut Chutney, How to make Getti Chutney\Restaurant Style Thick Coconut Chutney
Getti Chutney\Restaurant Style Thick Coconut Chutneyby Shyamala Kumar
  • Getti Chutney\Restaurant Style Thick Coconut Chutney | How to make Getti Chutney\Restaurant Style Thick Coconut Chutney (6 likes)

  • 0 reviews
    Rate It!
  • By Shyamala Kumar
    Created on 27th Mar 2016

About Getti Chutney\Restaurant Style Thick Coconut Chutney

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’. This Chutney goes well with idly, venpongal, dosa, vada, upma, bhajji varieties and is best suited to pack and carry along as a travel food as it stays fresh for more time than other chutney kinds.

Getti Chutney\Restaurant Style Thick Coconut Chutney is a delicious dish which is liked by people of all age groups. Getti Chutney\Restaurant Style Thick Coconut Chutney by Shyamala Kumar has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 4 people. You can find Getti Chutney\Restaurant Style Thick Coconut Chutney at many restaurants and you can also prepare this at home. This authentic and mouthwatering Getti Chutney\Restaurant Style Thick Coconut Chutney takes 10 minutes for the preparation and few minutes for cooking. When you want to prepare something delicious for a party or special occasion then Getti Chutney\Restaurant Style Thick Coconut Chutney is a good option for you. The flavour of Getti Chutney\Restaurant Style Thick Coconut Chutney is tempting and you will enjoy each bite of this. Try this Getti Chutney\Restaurant Style Thick Coconut Chutney on weekends and impress your family and friends. You can comment and rate the Getti Chutney\Restaurant Style Thick Coconut Chutney recipe on the page below.

  • Prep Time10mins
  • Cook Time0mins
  • Serves4People
Getti Chutney\Restaurant Style Thick Coconut Chutney

Ingredients to make Getti Chutney\Restaurant Style Thick Coconut Chutney

  • Coconut\Nariyal- 1 cup, grated
  • Roasted Chana- 1 1\2 tbspn
  • Green Chillies- 2 or 3 (as per the taste), chopped
  • Tamarind\Imli- a small gooseberry sized, soaked in water for 10 mins
  • Salt to taste
  • For Tadka
  • Oil- 1 tsp (preferably sesame\til oil or coconut oil)
  • Rai- 1\4 tsp
  • Urad dhal- 1\4 tsp
  • hing- a pinch
  • Curry Patha- few leaves, torn into pieces
  • Red chilly- 1, broken into 2 and deseeded

How to make Getti Chutney\Restaurant Style Thick Coconut Chutney

  1. In Mortar and Pestle:
  2. Wash the stone mortar n pestle nicely. Place grated coconut, chopped green chillies, roasted chana, salt and soaked imli on the mortar.
  3. 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.
  4. 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.
  5. In Mixer Grinder:
  6. Place grated coconut, chillies, imli, salt, roasted chana in a chutney jar and pulse it slightly for 3 or 4 times.
  7. You could notice that the ingredients have coarsely grounded by now. Scrap them from all the corners and from the lid with a spoon.
  8. Sprinkle very little amount of water and pulse it again for 3 or 4 times. Check for the consistency and the texture of the chutney.
  9. If it is coarsely but evenly grounded, transfer it to a bowl. If not done, then pulse it for few more times.
  10. Tadka: Heat 1 tsp of til or coconut oil in a kadai and add rai.
  11. 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. Serve it with hot idly or dosa or upma or pongal.
  12. This chutney stays fresh for many hours and is best suited for tiffin box and travel food options.
My Tip: 1.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. 2. Tadka is optional. You can skip it and add few curry pathas and hing while grinding itself.

Reviews for Getti Chutney\Restaurant Style Thick Coconut Chutney (0)