Go Back Download PDF
–+ servings

coconut chutney

Getti chutni is a simple versatile chutney to go with most South Indian foods. It is most commonly served with idli, vada or dosa.
a bowl of coconut chutney
prepare: 5 minutes
cook: 5 minutes
total time: 10 minutes
difficulty: moderate
yield: 4 servings
calories: 147 kcal
diet: gluten free
cuisine: hyderabadi, Indian

ingredients

for the coconut

  • 1 cup coconut - grated
  • 2 tbsp roasted channa dal - (bhuna channa)
  • 1 green chilli
  • 20 g ginger
  • ½ tsp salt

to temper

instructions

for the coconut

  • Place the coconut, roasted channa dal, green chilli, ginger and salt with 150ml of water in a food processor and process to a smooth, thick consistency. Transfer to a bowl and set aside.

to temper

  • Heat 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.
  • Add the curry leaves, red chilli and the asafoetida.
  • Fry for a minute or until tempered oil becomes aromatic.
  • Pour the tempered oil onto the coconut chutney. Mix gently and serve.

notes

  • Fresh coconut will taste much better than desiccated coconut. If you only have desiccated coconut, increase the water to 250ml and use hot water.
  • Roasted channa dal is available from good Indian grocers. Buy as small a packet as you can.
  • Gingelly oil is Indian sesame oil. It is very different to the Asian sesame oil, being much less intense in flavour. Substitute with vegetable oil if unobtainable.
  • This is a fresh chutney and will only last for two days kept in a refrigerator.

private notes

This feature is only available to subscribers.

nutrition

Serving: 100 g | Calories: 147 kcal | Carbohydrates: 11 g | Protein: 3 g | Fat: 10 g | Saturated Fat: 6 g | Cholesterol: 0 mg | Sodium: 341 mg | Potassium: 137 mg | Fiber: 3 g | Sugar: 2 g | Vitamin A: 125 IU | Vitamin C: 28.5 mg | Calcium: 12 mg | Iron: 1.3 mg