#Authentic #GettiChutney #MortarPestle #SouthIndianFood
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.
- Coconut / Nariyal – 1 cup, grated
- Roasted Chana – 1 1/2 tbsp
- 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
- Oil – 1 tsp (preferably sesame / til oil)
- Rai – 1/4 tsp
- Urad dhal – 1/4 tsp
- Hing – a pinch
- Curry Leaves – few leaves, torn into pieces
- Red chilly- 1, broken into 2 and deseeded
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.
- 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.
- 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.