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GETTI CHUTNEY RECIPE

"Getti Chutney" is a term used in South Indian Cuisine. It refers to a thick and coarse coconut chutney that has a chunky texture. The word "getti" in Tamil means "lumpy" or "thick," which perfectly describes the texture of this chutney. It is typically made by grinding fresh coconut, roasted Chana Dhal commonly called Pottukadalai, Green Chillies, Ginger, and other spices together.

Getti Chutney, a versatile condiment, is commonly enjoyed as a side dish with popular South Indian breakfast items such as Idli, Dosa, Uthappam, Paniyaram, as well as with other dishes like Pongal, Upma, Sevai, and Kichadi. It also complements snacks like Vadai, Bajji, and Bonda. Personally, I find that Getti Chutney pairs exceptionally well with Lemon Rice and Puliyodharai (Tamarind Rice). The combination of coconut, pottukadalai, and spices creates a delightful flavour that complements the simplicity of these dishes.

Traditionally, Getti Chutney is ground using an Ammikkal, a flat stone mortar and a cylindrical pestle. It is known for its effectiveness in grinding various spices, herbs, and other ingredients used in South Indian cuisine. It provides a unique texture and flavour to the ground ingredients, giving dishes an authentic taste. It is believed that the slow grinding process in the ammikkal helps retain the natural flavours, helps release the essential oils and aromas of the ingredients, resulting in rich and flavourful preparations.

Using an ammikkal requires a bit of physical effort and patience compared to modern kitchen appliances like blenders or food processors. However, many people still prefer the traditional method as it is believed to enhance the taste and texture of the dishes. So, when preparing recipes like Getti Chutney, using an ammikkal can add a traditional touch and elevate the flavours of the chutney, resulting in a more aromatic and delicious chutney.

GETTI CHUTNEY RECIPE

Overall, the ammikkal is a cherished kitchen tool in South Indian households, valued for its ability to grind ingredients to perfection and create authentic flavours in traditional recipes. While many households continue to rely on the traditional kitchen tool, the ammikkal, for grinding spices, herbs, chutneys, and masalas, there are alternatives for those who prefer convenience. Personally, I opt to use a blender (mixie) and stick to the smaller jar, adding only a small amount of water while grinding the ingredients for a Getti Chutney. This allows me to achieve a texture similar to the one obtained when using an ammikkal. But whenever it comes to an Authentic Getti Chutney Recipe it is always best when ground in an Ammikkal.

Getti Chutney holds a special place in Tamil cinema, often being featured in memorable scenes. One such instance is in the dialogue, "Annanukku Idli Getti Chutney Parcel!" However, personally, I associate Getti Chutney with a delightful scene from the Tamil movie "Marina." In this scene, the protagonist mischievously decides to surprise his girlfriend on her birthday. Instead of conventional gifts, he playfully presents her with a box of Idli accompanied by a generous serving of Getti Chutney. This playful gesture showcases the characters' sense of humour and their shared love for South Indian cuisine. It adds a light-hearted touch to the film, highlighting the playful dynamics and their affinity for unique surprises in their relationship.

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Cuisine - South India
Recipe Type - Condiment: South Indian Chutney
Spice Level - Medium-High
Difficulty - Easy
Serves - 3-4
Author - SM

Preparation Time - 5 - 10 Minutes

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TRADITIONAL & VERSATILE GETTI CHUTNEY RECIPE -

SOUTH INDIAN CONDIMENT

GETTI CHUTNEY RECIPE

INGREDIENTS:

For Getti Chutney:

Grated Coconut - 1 Cup
Pottukadalai ( Roasted Gram Dhal) - 1/4 Cup
Green Chillies - 2–3 Nos.
Ginger - a small piece (Optional)
Curry Leaves - a Sprig
Salt - To Taste
Water - as Needed

METHOD:

In a blender or mixer grinder, add the grated Coconut, Pottukadalai, Green Chillies, ginger & Curry Leaves.
Add salt to taste.
Blend the mixture until you achieve a coarse or slightly smooth consistency.
You can add a little water if required to facilitate blending.
Taste the chutney and adjust the salt and spice level if needed.
Transfer the Getti Chutney to a serving bowl or container.
This particular Getti Chutney does not require tempering.
Serve the Getti Chutney with Idli, Dosa, Vadas, or any other South Indian dish of your choice.

GETTI CHUTNEY RECIPE

NOTES:

The above method is how I usually make.
I usually add more coconut than pottukadalai, if preferred can add more pottukadalai.
For a Whiter Chutney, just grind it with 1 Green Chilly and avoid all other condiments while grinding. Temper as usual and serve.
Adjust the amount of Green Chillies according to your spice preference.
Use a small piece of ginger /1 small garlic/ 1 shallot to enhance the flavour in the chutney.
Sometimes, I love to add a few Curry Leaves / Coriander Leaves for a slight variation.

INDIAN MASAL CHAI - SPICED TEA

I am a Coffee person, nothing rejuvenates me, rather than a strong aromatic Cup of Coffee right in the morning. Searching through my thoughts & while unravelling through my memories, I have drank cups & cups of tea many times during my childhood days. Spicing up a simple Chai(in Hindi) or Chaya(that's what we call Tea in Malayalam) with a few spices from the pantry. Cardamom is the showstopper, and sometimes we do add spices like Dry Ginger, Cinnamon, Clove or a spice mix of all the above a few other Indian Spices like Fennel and Peppercorns. Even we make it a bit intricate and aromatic by adding Dry Rose buds/petals or Mint Leaves.

Well, a cup of aromatic spiced Chai is sure to tantalize your senses, if you are a Tea Person. I quit drinking tea when I got pregnant with my son. The only food I have avoided since those old days of morning sickness. A sense of repulse which overtook my senses and regret that I am not able to get even with it until today. But, it is only with Milk Teas and not the Black ones, but it makes me hyperactive drinking a Black Tea, Chinese Tea, Green Tea. It is almost 25 years since I lost my friendship with Tea or the so-called Chai/Chaya, and it is not ready to get in terms with me whatsoever.

But, I do make intricately spiced Tea at home, sometimes for my husband and mostly for my daughter. My daughter quit Coffee for a long list of good reasons, as she was overwhelmingly getting addicted to it with her late night and a few hours of sleep study cycle for the past 3 years. So, whenever she is in the mood for a packet of Indian Parle-G or Malaysian Tiger Biscuits, there I make Tea, especially Masal Chai.

I am not sure how my Tea tastes, but I always have got comments (since my school days) that my Tea tastes good, and I am still not sure how. I work with an eye-balling technique while making tea. No tasting and no smelling, but still I try to get it perfect every time I make it. That's what the guinea pigs (My Tea Tasters) say...

So here goes a recipe for a wonderful cup of Indian Masal Chai...

INDIAN MASAL CHAI - SPICED TEA

So what makes a good Indian style Masal Chai or Spiced Milk Tea?

Milk:

Milk, Obviously...

In India, as a norm, every Chai wallahs and households use fresh cow milk or the ones available in packets which has become the style of selling pasteurized fresh Cow Milk in India. Use whole milk or low fat milk to suit your preference. Even Milk Powders diluted in water can be used instead of fresh milk. Sweetened Creamers or Dairy/non-dairy whiteners (as in Malaysian grocery terms) are milk substitutes used here locally for making Tea, colloquially called Teh and the creamers are one best option for creamy when it comes to Malaysian favourite Teh Tarik(pulled Tea).

Tea:

Then of course you need a good quality Tea leaves - Black Tea. Preferably Brooke Bond Three Roses Tea, an Indian Brand, which we have known through our growing age. Such products & brands live through our life in terms of taste, memory and nostalgia. Feel free to use your preferred Tea Leaves or Tea Dust. I use Yellow Lipton Tea which is commonly available in Malaysian Market and shop online for Three Roses Tea.

Spices:

Chai Wallahs or the Tea vendors have their own blend of Spices for a Masal Chai, and it varies with Chai wallahs, as specifically to each Kitchen. You can simply add a few pods of Cardamom and still it is called Masal Chai. Or go with your whims and fancies to make it intricate, aromatic and absolutely delectable with your preferred spices & herbs. I usually make a Masal Mix for this Chai which is a blend of a few Spices like Cardamom, Dry Ginger, Cinnamon Clove and Dry Rose Petals. Can also add spices like Peppercorns and Fennel. The amount of each spice also goes with your liking.

Then instead of Dry-Ginger can use fresh Ginger along with a few other spices. Or simply make Adrak ka Chai or Inji Tea, just with an extra bit of ginger in the tea. Sometimes I even add a few dried rose petals or Mint Leaves while making Masal Chai.

In my opinion, it is always improvising and fine-tuning. Without me tasting...

Sweetener:

How to sweeten the Chai - a simple add-on of Sugar is what is needed to sweeten the Tea. Use your preferred sweetener of choice.

Tips to make the perfect Masala Chai:

INDIAN MASAL CHAI - SPICED TEA

Water Milk Ratio:

How you prefer the Chai is what fixes this ratio, a personal preference. I make Chai mostly with a Ratio of 3/4 Cup of Milk & 1/4 Cup of Water. If you like richer, thicker tea, you could use more milk and less water or for a stronger tea, use even lesser milk.

When to Add Spices:

Make sure that the water is simmering before you add Tea Leaves & Chai Masala/Spices.

Dry Ginger or Fresh Ginger - I prefer dry Ginger in Masal Chai which gives an intricate note, but fresh ginger is the most preferred version according to Indian taste buds. Add ginger along with the Chai Masala/Spices to the simmering water. Make sure to add it before adding milk, otherwise the milk may curdle.

When to Add the Tea Leaves:

When the spice mix bubbles up, then add the Tea Leaves. Do not boil the tea leaves/Tea dust for a long time, which can make the Tea bitter. Give a gentle swirl occasionally while boiling the tea leaves.

Finally, add Milk & Sugar, mix well, pull it up to make a froth. Pour in and serve Garma Garam Hot Tea - the humble Indian Masal Chai.

Enjoy Masala Chai by dipping a biscuit or a piece of Rusk. Parle-G, Milk Bikis, Marie Biscuits and Milk Rusk are my personal suggestions - which goes a nostalgic way. Or simply pair it up with Tea time snacks like Vadai, Vazhakka Bhajji,Undam Pori, Pazham Pori, Sugiyan, Onion Pakoda, Cutlets, Egg Puff, Vegetable Puff etc., & etc., goes well with Snacks like Murukku, South Indian Mixture, Namkeens etc.,

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Cuisine - Indian
Recipe Type - Beverage
Difficulty - Easy - Medium
Serves - 1
Author - SM

Brewing Time - 5 Minutes
Preparation Time - 5-10 Minutes

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