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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.

For more CHUTNEY RECIPES & CULINARY INSPIRATIONS, visit Essence of Life - Food

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

To explore an extensive range of SOUTH INDIAN BREAKFAST DISHES, click this link...

TRADITIONAL & VERSATILE GETTI CHUTNEY RECIPE -

Name: Bread Toast with Sunny-Side Up Egg
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 slices of toasted bread with 1 sunny-side up egg
Cuisine: Continental

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.

VIETNAMESE FRESH SPRING ROLLS - Gỏi Cuốn

Vietnamese Fresh Spring Rolls – we might have come across those crispy deep-fried spring rolls with a variety of fillings, but these Fresh Spring Rolls are the ones made with Rice Paper and are served fresh, i.e. not much of cooking is involved in this recipe.

Vietnamese Fresh Spring Rolls are called "Gỏi Cuốn", which means “Salad Rolls.” Rice Paper (Bánh Tráng) are slightly dipped in water to make it soft. Then these Vietnamese Spring Rolls are typically filled with Shrimp, Pork, Chicken, Vegetables like Carrots, Cucumber, Mushrooms, some greens like Lettuce, Cabbage, and Rice/Glass Noodles. And mainly it is not cooked. Most of the ingredients inside the Fresh Spring Roll except Shrimps/Mushrooms/Chicken and Rice Noodles, all the other ingredients including the Rice Paper are used fresh/raw.

VIETNAMESE FRESH SPRING ROLLS - Gỏi Cuốn

I usually make this Vietnamese Spring Rolls with Shrimps and Vegetables. But, when I made this batch I just had a few vegetables in hand and thus this turned out to be a Vegetarian version of Vietnamese Fresh Spring Roll. Get your hands with preferred ingredients while making this Fresh Spring Rolls. Vietnamese spring rolls are traditionally served with Nước chấm (a dip made of fish sauce), but they’re great with Peanut Sauce as well.

Well, let's see what goes inside this Vietnamese Fresh Spring Roll:

RICE PAPER (Bánh Tráng)

I often buy the large circular rice papers, as they are easy to fold and also holds more fillings. Smaller rice papers also suits well for the recipe, but your spring rolls will be much smaller and if you are a beginner, it might turn out to be tough to wrap them up.

SPRING ROLL FILLING

VIETNAMESE FRESH SPRING ROLLS - Gỏi Cuốn

VEGETABLES:

I like the combination of Vegetables like Carrot, Cucumber & Cabbage. The Vegetables add the needed crunchiness in this Spring Roll. I have also added a few pieces of sliced Button Mushrooms instead of Shrimps in this recipe. I have briefly cooked the Mushrooms with a pinch of Salt.

Vietnamese spring roll recipes use lettuce leaves, as they turn out to be helpful during the rolling process. When you nestle the noodles, vegetables, and shrimps inside the lettuce leaf, the filling won’t spread out everywhere as you roll up the spring roll. The lettuce adds a nice colour contrast along with the shrimps.

SHRIMPS/PRAWNS:

If you are adding Shrimps/Prawns in this fresh spring rolls, then use medium-sized Shrimps. Make sure to de-shell, devein and clean the Shrimps/Prawns and then pre-cook them in salted water for a few minutes. Shrimp/Prawns turn out to be vibrant when cooked, which looks good through the transparent rice paper. Let the cooked Shrimp/Prawns cool down before placing them in the Rice Paper.

CHICKEN/PORK:

You can also, substitute Shrimps with chicken or pork. Use small pre-cooked Chicken/Pork pieces.

GLASS/RICE NOODLES:

Some recipes call for adding Glass Noodles or Rice Noodles. Pre-cook the type of Noodles you are adding in as per the instruction and allow them to cool down before lining it up inside the Rice Paper.

ROLLING THE SPRING ROLL

VIETNAMESE FRESH SPRING ROLLS - Gỏi Cuốn

ADD THE FILLING:

Lay a piece of rice paper. Then, place lettuce, noodles, & vegetables. Next, neatly line the shrimps about an inch above the lower edge of the rice paper. I have substituted Shrimp with Button Mushrooms in this recipe. By leaving a gap between the Shrimp/Mushroom and vegetables, the shrimp will look more vibrant in the final roll because they will be covered by only one layer of rice paper. I usually roll spring rolls on top of a chopping board or over a plate. To prevent the rice paper from sticking to the board, I quickly wet the board by brushing water over it with my hand. After every two spring rolls or so, I will wet the board again.

THE FINAL ROLLING:

When you are ready to roll the spring roll, hold the lower edge of the rice paper with your thumbs and pointer fingers, lift, and roll up the spring roll. Use your other fingers to hold the filling together. Continue rolling the spring roll until you reach the shrimp portion. Then, fold the left and right sides of the spring roll toward the centre. Finally, roll the spring roll all the way to the end.

DIPPING SAUCES

PEANUT SAUCE

Vietnamese Fresh Spring Rolls are served with Peanut Sauce, Nước Chấm (a spicy fish sauce based condiment).

Peanut Sauce:

Ingredients:

Peanut Butter - 1/2 Cup

Warm Water - 1/2 Cup

Coarsely Ground Peanuts - 1/4 Cup

Rice Wine Vinegar - 2 Tablespoons

Light Soy Sauce - 2 Tablespoons

Peanut Oil - 1 Teaspoon

Brown Sugar - 1–2 Tablespoons

Salt - To Taste

Method:

First slightly heat the Peanut Oil and keep it aside.
Mix all the ingredients mentioned above until well combined.
Finally, pour in the heated Peanut Oil and give a quick stir.
Peanut Sauce is ready to be served with Vietnamese Fresh Spring Rolls.

Nước Chấm:

Ingredients:

Garlic - 1–2 Cloves

Red Bird's Eye Chillies - 1 No.

Fish Sauce - 2 Tablespoons

Lime Juice - 1 Tablespoon

Sweet Chilli Sauce - 2 Tablespoons (Optional)

Sugar - 1 Tablespoon

Warm Water - 1/4 Cup

Method:

Finely chop the Garlic Clove and Red Bird's eye Chilli.
Add the above ingredients along with the Sauces, Lime Juice & Sugar.
Pour in the warm water and mix well until the Sugar dissolves.