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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 -

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.

CORIANDER CHUTNEY - KOTHAMALLI CHUTNEY

Along with Mint, Coriander Leaf is another herb I lavishly use in my cooking. I always have a bunch of Coriander Leaves in my refrigerator. Coriander Leaf adds nutrition to the dish it is added into and instantly boosts up the flavour. Coriander leaves are rich in Vitamin C, Vitamin K and Protein. It also contains small amounts of Calcium, Phosphorous, Potassium, Thiamin, Niacin and Carotene.
Coriander Chutney aka Kothamalli Chutney as we call it at home is one of my favourites. I love to combine it up with Idli, Dosa, Uthappam, Chapati, Bread or Rice. The speciality of a South Indian chutney is that it has a hint of Dhal, Spices and Coconut in it, whereas North Indian Chutneys do not add Dhal & Coconut. Roasted Dhals & Spices add a wonderful flavour along with the overwhelming, aromatic & refreshing nature of Coriander in this Coriander Chutney.
There are different versions of Coriander Chutney, where the basic ingredient, Coriander remains the same but the Dhals/Lentils added into the Chutney vary. Some add Roasted Gram Dhal/Tuvar Dhal/Black Gram Dhal(Urad Dhal) and use Green Chillies/Dry Red Chillies to spice up the Chutney. I have added Bengal Gram Dhal/Chana Dhal & usually use Green Chillies for Coriander Chutney. I like Green coloured Coriander Chutney so I use Green Chillies and add a pinch of Sugar/Jaggery to retain the green colour & balance the overall taste of the Chutney.

Health benefits of coriander leaves:

Coriander helps to induce digestion & improves bowel movement.
It also promotes Liver function.
Coriander helps to stimulate insulin secretion and helps to lower the blood sugar level. So it is good for Diabetics.
Coriander lowers bad cholesterol (LDL) and increases the levels of good cholesterol (HDL).
As it is rich in Vitamin K, it is believed to be good for the treatment of Alzheimer's disease.
Coriander Leaves are rich in fat-soluble Vitamins and Anti-oxidants.
Coriander contains anti-inflammatory properties too.

Cuisine - South India
Recipe Type - Condiment
Spice Level - Medium-High
Difficulty - Easy
Serves - 2-3
Author - SM

Preparation Time - 5 Minutes
Cooking Time - 5 - 7 Minutes

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HOW TO MAKE CORIANDER CHUTNEY - KOTHAMALLI CHUTNEY

CORIANDER CHUTNEY - KOTHAMALLI CHUTNEY

INGREDIENTS :

Coriander Leaves - 2 Cups
Oil - 1 Tbspn
Bengal Gram Dhal - 2 Tbspn
Green Chillies - 4-5 Nos.
Coconut - 3 Tbspn
Tamarind Paste - 1/4 Tspn
Sugar/Jaggery - 1/2 Tspn
Salt - To Taste
Water - as required

METHOD :

Cut off the roots, clean & wash the Coriander Leaves.
Allow it to drain in a colander.
Heat Oil in a Pan.
Add the Bengal Gram Dhal and fry until it on a very low flame until it turns into golden brown in colour.
Slit the Green Chillies, add it along with the above ingredients and saute for a while.
Add the Coriander Leaves and fry for a while on a very low flame until it wilts.
Immediately, add grated Coconut, along with Tamarind Paste, Sugar/Jaggery & a dash of Salt.
Fry all the ingredients on a very low flame for few minutes.
Do not allow the ingredients to burn or the leaves change colour.
Switch off the flame and allow the ingredients to cool down.
Grind the ingredients in a small blender jar/Coffee grinder into a smooth Paste.
Add water as required and grind the Coriander Chutney/Kothamalli Chutney into a smooth Paste.
Coriander Chutney/Kothamalli Chutney goes well with Idli, Dosa, Uthappam, Paniyaram, Chapati etc.,
Can serve it along with rice too.

NOTES:

Can prepare the same Chutney with a combination of Coriander Leaves & Mint Leaves.
Can substitute Green Chillies with Dry Red Chillies.
Adjust the number of Chillies to suit your spice level.
I usually use Green Chillies as I like the Coriander Chutney/Kothamalli Chutney to be Green.
Can add more Coconut if preferred.
Adding Sugar/Jaggery to the Coriander Chutney/Kothamalli Chutney helps to retain the Green colour in the Chutney.
Sugar/Jaggery along with Tamarind balances the overall taste of the Chutney.
Care should be taken not to burn the Dhal and Chillies while roasting the ingredients.
While frying the Coriander Leaves just fry until the leaves wilt.
Adjust the consistency of the Coriander Chutney/Kothamalli Chutney as per your preference.

"Aromatic and vibrant Vengaya Chutney, a spicy and flavourful South Indian condiment made with small onions, adding a touch of culinary delight to your dishes."

Spice Up Your Meals with Chinna Vengaya Chutney | South Indian Small Onion Chutney

Spicy Chinna Vengaya Chutney Recipe | Small Onion Chutney

When it comes to side dishes for popular South Indian dishes like Idli, Dosa, Paniyaram, Uthappam, Sambar and Coconut Chutney usually take the spotlight. However, there are underrated chutneys that deserve special mention, like the flavourful and versatile Chinna Vengaya Chutney. This spicy chutney, made with shallots or small onions, adds a unique twist to your meal. Learn how to make this delicious Chinna Vengaya Chutney with this easy recipe and elevate your dishes.

The Rojapoo Chutney Story In my household - My Mom used to make a quick fix chutney that was a variation of Ulli Mulagu Chalichathu. She lovingly named it Rojapoo Chutney for me when I was a kid, with the sole intention of making me eat Idli and Dosas with this spicy chutney. To entice me, she would convince me that it was made with delicate rose petals, which gave it a pink colour. She added a bit of green chillies for spiciness and drizzled coconut oil over the chutney to enhance the flavours. As I grew older and started cooking myself, I put my own twist on the chutney by substituting green chillies with red chilli powder. To this day, these chutneys hold a special place in my kitchen, reminding me of those cherished childhood memories.

"Click here to explore my version of a spicy twist with Vengaya Chutney."

Add a zing to your South Indian meals with this delicious and spicy Chinna Vengaya Chutney. Made with small onions, this under-celebrated chutney brings a burst of flavour to your favourite dishes. Try this easy-to-make recipe and elevate your culinary experience. Enjoy the Chinna Vengaya Chutney with various breakfast or dinner items for a delightful and satisfying meal. And remember, every chutney has its own story, just like the delightful Rojapoo Chutney that brings back fond childhood memories.

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

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

Preparation Time - 10-15 Minutes
Cooking Time - 10-15 Minutes

Flavourful Chinna Vengaya Chutney Recipe for a Spicy Twist/Elevate Your South Indian Dishes with Small Onion Chutney

Spice Up Your Meals with Chinna Vengaya Chutney | South Indian Small Onion Chutney

Ingredients:

For Chinna Vengaya Chutney:

Gingelly Oil - 1 Tablespoon
Small Onions/Indian shallots - 1 Cup
Big Onion - 1 No.(Big)
Garlic - 8–10 cloves
Dry Red Chillies - 4 No's.
Kashmiri Red Chillies - 3 No's.
Tamarind - 1/2 a Lemon size
Salt - To Taste
Water - 1/2 Cup

For Tempering:

Gingelly Oil - 2 Teaspoons
Mustard Seeds - 1/4 Teaspoon
Urad Dhal - 1/2 Teaspoon
Dry Red Chillies - 2-3 No's.
Asafoetida - 1/8 Teaspoon
Curry Leaves - a Sprig
Jaggery - 1/2 Teaspoon (Optional)

Method:

For Chinna Vengaya Chutney:

Heat Gingelly Oil in a pan.
Add Dry Red chillies and Kashmiri Dry Chillies and fry it on a low flame for a few minutes.
Remove it from the oil and keep it aside.
In the remaining oil, add small onions, chopped regular onions, garlic, and salt.
Add 1/2 a lemon-sized tamarind and give a quick stir.
Sauté it for about 6–7 minutes until the onions turn slightly brown and translucent.
Remove from heat and let it cool.
Grind the onion mixture along with the roasted chillies into a smooth paste.
Avoid adding water while grinding. Set aside.

For Tempering:

Heat Gingelly Oil in a pan, splutter mustard seeds, add urad dhal. Let it turn into light golden colour.
Add dried red chillies, curry leaves, and asafoetida and fry it on a low flame for a few seconds.
Now, pour in the ground onion paste to the pan.
Rinse the mixer jar with 1/4 cup of water and add it to the pan.
Optionally, add half a teaspoon of powdered jaggery for added flavour.
Sauté the chutney for a couple of minutes until it thickens to the desired consistency. Avoid overcooking, as the onions are already cooked.
Serve the flavourful Chinna Vengaya Chutney with a variety of South Indian dishes like Idli, Dosa, Paniyaram, Uthappam, Ilaneer Dosai, Kal Dosai, Set Dosai, or Rava Dosai.

Tips and Notes:

Variety of Chillies:

For an authentic flavour, use a combination of Kashmiri red chillies and Normal dry red chillies. The Kashmiri chillies not only add a vibrant colour but also lend a unique taste to the chutney. However, if you don't have access to Kashmiri chillies, you can omit them and use only the regular dried red chillies.

Roasting Chillies:

Take care not to overcook or burn the dried red chillies while sautéing them. They can quickly turn bitter if exposed to high heat for too long. Sauté them just until they become plump and aromatic.

Sautéing Onions:

When sautéing the small onions and regular onions, aim for a golden brown colour and translucent. This helps enhance the depth of flavour in the chutney.

Grinding the Onion Mixture:

While grinding the onion mixture along with the roasted chillies, refrain from adding water. This ensures a thicker consistency and concentrated flavours in the chutney. However, if needed, you can add a small amount of water sparingly.

Tempering the Chutney:

The tempering process adds an aromatic touch to the chutney. Allow the urad dhal to turn golden brown before adding the mustard seeds, dried red chillies, curry leaves, and asafoetida. This enhances the overall flavour profile of the chutney.

Adjusting Consistency:

If you prefer a thinner consistency for the chutney, you can add a little water while sautéing the onion mixture or during the tempering stage. However, be cautious not to make it too runny, as the chutney should have a slightly thick texture.

Adding Jaggery:

Including jaggery in the chutney helps balance the flavours by adding a subtle sweetness. It can be omitted if you prefer a purely spicy chutney or adjust the amount according to your taste preference.

Serving Suggestions:

The Chinna Vengayam Chutney pairs well with various South Indian dishes like Idli, Dosa, Paniyaram, Uthappam, Ilaneer Dosai, Kal Dosai, Set Dosai, or Rava Dosai. However, feel free to experiment and enjoy it with other dishes or as a dip for snacks.

Remember, cooking is a creative process, so feel free to adjust the spice levels, ingredients, or proportions based on your personal taste preferences. Enjoy the delicious and flavoursome Chinna Vengayam Chutney!

BEETROOT CHUTNEY

Beetroot - for the Pink of your Health. A vegetable which belongs to the Beet family with a deep, earthy flavour and a whole lot of crunch. I love Beetroots for its incredible colour that can transform anything shocking pink and a mild natural sweetness this vegetable imparts into the dishes it is added into. The vibrant hue of Beetroots converts the dishes appealing to the senses. Some absolutely menace the colour, but Beetroots are loaded with nutritious value & the health benefits. It is one default vegetable always available in my pantry. I use Beetroots lavishly in my cooking, in Curries, Stir-fries & Poriyals, convert them into Chutneys/Thogayals, Pachadi/Sasmi, add it while making Croquette/Cutlets, can easily convert it into Kola Urundai/ Kofta, add them into the Parathas, Idi/Dosa, make nutritious Beetroot Juice etc & etc.,

Beetroot Chutney is one of my favourites. I love to combine it up with Idli, Dosa, Uthappam, Chapati, Bread or Rice. The speciality of a South Indian Chutney is that it has a hint of Dhal, Spices and Coconut in it, whereas North Indian Chutneys do not add Dhal & Coconut. Roasted Dhals & Spices add a wonderful flavour to this Beetroot Chutney. My SIL Nithya adds Radish along with Beetroots and prepares a Chutney which is also equally tasty & nutritious. Will post the recipe soon.
There are different versions of Beetroot Chutney, where the basic ingredient, Beetroot remains the same but the Dhals/Lentils added into the Chutney varies. Some add Roasted Gram Dhal/Tuvar Dhal/Black Gram Dhal(Urad Dhal) and use Green Chillies/Dry Red Chillies to spice up the Chutney. I have added Bengal Gram Dhal/Chana Dhal & have used Dry Red Chillies to spice up the Beetroot Chutney. I have used a bit of Tamarind and have added a pinch of Sugar/Jaggery which balances the overall taste of the Chutney. This Chutney is to be loved for its beautiful colour, mild Sweetness, wonderful taste and above all, it is loaded with Nutritional Value.

Cuisine - South India
Recipe Type - Condiment
Spice Level - Medium-High
Difficulty - Easy
Serves - 2-3
Author - SM

Preparation Time - 5 Minutes
Cooking Time - 5 - 7 Minutes

For more Recipes on CHUTNEYS & CONDIMENTS, Click here...

HOW TO MAKE BEETROOT CHUTNEY

BEETROOT CHUTNEY

INGREDIENTS :

Beetroot(grated) - 2 Cups
Oil - 1 Tbspn
Bengal Gram Dhal - 2 Tbspn
Dry Red Chillies - 4-5 Nos.
Coconut - 3 Tbspn
Tamarind Paste - 1/4 Tspn
Sugar/Jaggery - 1/2 Tspn
Salt - To Taste
Water - as required

For Tempering:

Coconut Oil - 1 -2 Tspn

Mustard Seeds - 1/4 Tspn

Dry Red chillies - 1 No.(Optional)

Curry Leaves - a Sprig

METHOD :

Clean, Wash & Peel the Beetroots and grate it.
Heat Oil in a Pan.
Add the Bengal Gram Dhal and fry until it on a very low flame until it turns into golden brown in colour.
Snap off the Dry Red Chillies, add it along with the above ingredient and saute it for a while.
Add the grated Beetroot and fry for a while on a very low flame until the raw flavours go.
Cover and cook for a few minutes, stirring occasionally.
There is no need to add water while sauteing the Beetroots.
Immediately, add grated Coconut, along with Tamarind Paste, Sugar/Jaggery & a dash of Salt.
Fry all the ingredients on a very low flame for a few minutes.
Do not allow the ingredients to burn.
Switch off the flame and allow the ingredients to cool down.
Grind the ingredients in a small blender jar/Coffee grinder into a smooth Paste.
Add water as required and grind the Beetroot Chutney into a smooth Paste.
Meanwhile, heat Oil in a pan, splutter Mustard Seeds, Dry Red Chillies & Curry Leaves in it.
Pour the tempering to the Beetroot Chutney.
Beetroot Chutney goes well with Idli, Dosa, Uthappam, Paniyaram, Chapati etc.,
Can serve it along with Rice too.

NOTES:

Can substitute 1/2 the amount of grated Beetroots with Carrots/Radish.
Can substitute Dry Red Chillies with Green Chillies.
Adjust the number of Chillies to suit your spice level.
Can add more Coconut if preferred.
Sugar/Jaggery along with Tamarind balances the overall taste of the Chutney.
Care should be taken not to burn the Dhal and Chillies while roasting the ingredients.
While frying the grated Beetroot just fry until the raw flavour goes and it cooks.
Adjust the consistency of the Chutney as per your preference.

Ammamma's Chutney - That Travelled With Me, Stayed With My Amma

HOW TO MAKE KERALA STYLE COCONUT CHUTNEY WITH SHALLOTS

INGREDIENTS :

METHOD :

NOTES :

TRADITIONAL & VERSATILE GETTI CHUTNEY RECIPE -

SOUTH INDIAN CONDIMENT

INGREDIENTS:

For Getti Chutney:

METHOD:

NOTES:

INGREDIENTS :

For Seasoning :

METHOD :

NOTES :

MINI TIFFIN - SOUTH INDIAN BREAKFAST MENU

UZHUNDHU VADAI

RAVA KESARI

VEN PONGAL

SAMBAR

COCONUT CHUTNEY

FILTER COFFEE

INGREDIENTS :

For Tempering :

METHOD :

NOTES:

Health benefits of coriander leaves:

HOW TO MAKE CORIANDER CHUTNEY - KOTHAMALLI CHUTNEY

INGREDIENTS :

METHOD :

NOTES:

INGREDIENTS :

For Tempering :

METHOD :

NOTES :

Spicy Chinna Vengaya Chutney Recipe | Small Onion Chutney

Flavourful Chinna Vengaya Chutney Recipe for a Spicy Twist/Elevate Your South Indian Dishes with Small Onion Chutney

Ingredients:

For Chinna Vengaya Chutney:

For Tempering:

Method:

For Chinna Vengaya Chutney:

For Tempering:

Tips and Notes:

HOW TO MAKE MINT CHUTNEY - PUDINA CHUTNEY

INGREDIENTS :

METHOD :

NOTES:

HOW TO MAKE BEETROOT CHUTNEY

INGREDIENTS :

For Tempering:

METHOD :

NOTES:

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