Home / Recipes / Getti Chutney\Restaurant Style Thick Coconut Chutney

Photo of Getti Chutney\Restaurant Style Thick Coconut Chutney by Shyamala Kumar at BetterButter
4
6
0(0)
0

Getti Chutney\Restaurant Style Thick Coconut Chutney

Mar-27-2016
Shyamala Kumar
10 minutes
Prep Time
0 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • South Indian
  • Blending
  • Condiments
  • Vegan

Ingredients Serving: 4

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

Instructions

  1. In Mortar and Pestle: Place grated coconut, chopped green chillies, roasted chana, salt and soaked imli.
  2. 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.
  3. 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.
  4. In Mixer Grinder: Place grated coconut, chillies, imli, salt, roasted chana in a chutney jar and pulse it slightly for 3 or 4 times.
  5. 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.
  6. If it is coarsely but evenly grounded, transfer it to a bowl. If not done, then pulse it for few more times.
  7. Tadka: Heat 1 tsp of til or coconut oil in a kadai and add rai.
  8. 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.

Reviews (0)  

How would you rate this recipe? Please add a star rating before submitting your review.

Submit Review

Similar Recipes

A password link has been sent to your mail. Please check your mail.
Close
SHARE