Chutney is a most common and famous accompaniment of south indian delicacies like idli, dosa, vada/bonda etc.There are countless varities of chutneys.Coconut/white chutney is normally prepared by grinding coconut and green/red chillies together.The method of preparation varies from state to state. Chutney is prepared atleast twice a week in every south indian household.In Tamilnadu, there are two types of coconut chutney. One is normal chutney which is diluted and appears watery. The other being getti (thick) chutney, which as the name implies is quite thick contrary to the normal one. Getti chutney is served in hotels, mostly the small ones across the streets.
Almost everyone of us would have asked our moms to prepare chutney like the ones they make in hotels. I assumed it to be an herculean task only to be proved wrong by my mother.I never knew that the addition of two simple ingredients that are always available at your kitchen could transform the chutney into a hotel bought one. I made this today morning along with oats idli.So, here is the recipe of restaurant style coconut chutney.
- Grated coconut-1/2 cup
- Green chillies-3
- Ginger-1 tsp finely chopped
- Garlic cloves-3
- Salt-As required
- Urad Dal/split black gram-1 tsp
- Curry Leaves-10
- Oil-As required
- Chana Dal/split chickpeas-1 tbsp
- Sugar-1/2 tsp
- Water-1/2 cup or as required
Heat oil in a kadai/wok and add urad dal, Chana dal, curry leaves and fry.
Add grated coconut and saute on low flame. Do not burn the coconut and just let it get warm.
Switch off the flame and let it cool down for a while.
In a mixie/food processor add the coconut-dal mixture, green chillies, ginger, garlic cloves, sugar, salt and half a cup of water and grind into a smooth paste.
Add more water if necessary.
Transfer it to a serving bowl and garnish with curry leaves.
Serve with idli, dosa, bajji/bondas .
- There is no tempering in this recipe. However, you can add tempered mustard seeds and curry leaves.
- You can refrigerate the left over chutney and use it within a day.