This simple coconut chutney, or getti chutni, is a common South Indian chutney. This recipe comes from Hyderabad.
It is always made fresh and accompanies idli, dosa or vada. Which, given how often these are eaten in India, makes this accompaniment one of the most popular chutneys in India. It is as ubiquitous as green chutney.
It has a wonderful coconut flavour, with just enough bite from the chilli. The tempered oil gives a wonderful aroma.
Because it is a fresh chutney it does not keep. It will last up to a week if stored in an airtight jar and refrigerated. After a few days it will lose flavour.
In my grandmother’s time the chutney ingredients were usually crushed to a coarse texture using a stone mortar and a hand pestle. Food processors now make this easier. In particular this recipe becomes so simple to prepare.
If there was a recipe to encourage use of fresh coconut, then this is it. The only unusual ingredient is the roasted dal, but this is readily available from Indian grocers. Vegans should ensure the dal has not been roasted in ghee.
Something similar to this chutney is used to coat fish in Parsi cooking – see our recipe for fish steamed with coconut and coriander.
the recipe
about
equipment
- small bowl
- small frypan
ingredients
for the coconut
- 85 g coconut - grated
- 2 tbsp roasted channa dal - bhuna channa
- 1 green chilli
- 20 g ginger
- ½ tsp salt
- 150 ml water
to temper
- 1 tbsp gingelly oil - see notes
- 1 tsp black mustard seeds
- 1 tsp cumin seeds
- 1 tsp split black lentils - urad dal
- 12 curry leaves
- 1 red chilli - sliced
- ½ tsp asafoetida powder
instructions
for the coconut
- Make a smooth paste with the coconut, roasted channa dal, green chilli, ginger, salt and the water. Transfer to a bowl and set aside.85 g coconut – grated, 2 tbsp roasted channa dal – bhuna channa, 1 green chilli, 20 g ginger, ½ tsp salt, 150 ml water
to temper
- Heat the gingelly oil in a small pan. Add the mustard seeds. When they splutter, add the cumin seeds and urad dal. Fry until the urad dal till it becomes brown.1 tbsp gingelly oil – see notes, 1 tsp black mustard seeds, 1 tsp cumin seeds, 1 tsp split black lentils – urad dal
- Add the curry leaves, red chilli and the asafoetida.12 curry leaves, 1 red chilli – sliced, ½ tsp asafoetida powder
- Fry for a minute or until tempered oil becomes aromatic.
- Pour the tempered oil onto the coconut chutney. Mix gently and serve.
notes
private notes
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