Posted on Leave a comment

Getti Chutney | Restaurant Style Thick Coconut Chutney

#Authentic #GettiChutney #MortarPestle #SouthIndianFood

Getti Chutney Grounded in Mortar & Pestle

Famously known as ‘Getti Chutney’ in South India, this delectable chutney is nothing but a basic coconut chutney grounded in stone mortar & pestle. It’s always a common sight to see in South Indian restaurants where people specifically prefer ‘Getti chutney’ with tiffin varieties.

How to make Getti Chutney | Restaurant Style Thick Chutney?

‘Getti’ in Tamil means anything that is thick in texture. As the name suggest, this chutney is prepared using very less amount of water to get a coarse, thick texture. It tastes super delicious when ingredients are coarsely grounded in mortar & pestle. Believe me, you’ll notice a great enhancement in taste, flavour and texture than the usual version made in mixer grinder.

Though time consuming, many South Indian households still follow this age-old method of grinding it in mortar & pestle. For quicker method, one can always use mixer grinder with just sprinkling of water while making.

Here, I have given both the versions… i.e., in a mortar & pestle and also in a mixer grinder. I have a small stone mortar & pestle that belonged to my Grandma and now it is one of the treasured possessions in my kitchen. In winters, I always use this to grind chutneys that has coconut in it. Due to cold weather, oil gets separated from coconut while grinding in mixer grinder.

Ingredients

  1. Coconut / Nariyal – 1 cup, grated
  2. Roasted Chana – 1 1/2 tbsp
  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

For Tadka

  1. Oil – 1 tsp (preferably sesame / til oil)
  2. Rai – 1/4 tsp
  3. Urad dhal – 1/4 tsp
  4. Hing – a pinch
  5. Curry Leaves – few leaves, torn into pieces
  6. Red chilly- 1, broken into 2 and deseeded

Method

In Mortar & Pestle

  • Wash the stone mortar & pestle nicely. Place grated coconut, chopped green chillies, roasted chana, salt and soaked imli on the mortar.
  • Using the pestle, start crushing or pounding the ingredients from one end to other.
  • Scrap the ingredients that have gathered at the corners. 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.
  • You could notice that the ingredients have coarsely grounded by now. Scrap them from all the corners and from the lid with a spoon.
  • 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.
Getti Chutney Grounded in Mixer Grinder

 Tadka

  • Heat 1 tsp of til oil in a kadai and add rai. 
  • When it splutters, add urad dhal, hing, curry leaves, 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.

 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 enhance the 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 leaves and hing
    while grinding itself.
  • This Chutney goes well with idly, venpongal, dosa, vada, upma, bajji varieties.

For more delicious chutney recipes, plz check out Thenga Paruppu ThogaiyalChia Seeds ChutneyPuzhimilagaiGreen Garlic Coriander Chutney.

Happy Cooking!