Name: Getti Chutney\Restaurant Style Thick Coconut Chutney recipe by Shyamala Kumar at BetterButter
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 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

ABOUT Getti Chutney\Restaurant Style Thick Coconut Chutney RECIPE

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.

Ingredients Serving: 4

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

Instructions

In Mortar and Pestle: Place grated coconut, chopped green chillies, roasted chana, salt and soaked imli.
Crushing 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.
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.
In Mixer Grinder: Place grated coconut, chillies, imli, salt, roasted chana in a chutney jar and pulse it slightly for 3 or 4 times.
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.
If it is coarsely but evenly grounded, transfer it to a bowl. If not done, then pulse it for few more times.
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 saute 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.

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