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–+ 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: 15 minutes
cook: 5 minutes
total time: 20 minutes
difficulty: simple
yield: 4 servings
calories: 147 kcal
diet: gluten free, vegan, vegetarian
cuisine: hyderabadi, Indian

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

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.

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.
  • 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 amount of water to 250ml (one cup) 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.

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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