Getti chutney, a cherished accompaniment in South Indian cuisine, is known for its pristine white color and thick, coarse texture. Made primarily from grated coconut, it has a slightly grainy yet rich mouthfeel that provides a delightful contrast to the smoothness of idlis and the crispiness of dosas. The chutney is often tempered with mustard seeds and green chilies, adding a subtle heat and aromatic depth that enhances its flavor profile.

When paired with dosas, the chutney clings to the crispy exterior, providing a burst of coconut flavor with every bite. Its thick consistency ensures it doesn’t run off, making it perfect for dipping. With idlis, the chutney’s texture complements the soft, pillowy rice cakes, creating a balanced and satisfying combination. The mustard seeds in the tempering add a slight crunch, while the green chilies impart a gentle spiciness, making getti chutney a versatile and beloved addition to any South Indian meal.

Ingredients
1 cup grated coconut (fresh or desiccated)
2 tbsp roasted gram (roasted chana dal, pottukadalai)
1 small green chili (adjust according to taste)
1 small piece ginger
Unrefined salt to taste
1/4 cup water (adjust as needed
1/2 tsp mustard seeds (sarson, kadugu)
1/2 tsp split black gram (urad dal, ulutham parupu)
A pinch of asafoetida (hing, perunkayam)
1 sprig curry leaves
Method
In a blender, add grated coconut, roasted gram dal, green chili, ginger, and salt.
Add water gradually and blend to a thick, smooth consistency.
Adjust water to get a thick but spreadable chutney
Add mustard seeds and let them splutter.
Add urad dal and sauté until golden brown.
Add asafoetida and curry leaves, sauté briefly until aromatic.
Pour the tempering over the blended chutney and mix well.
Serve the getti chutney immediately with idli, dosa, or any South Indian breakfast item.
Enjoy!
Notes
Adjust the number of green chilies based on your spice preference
Fresh grated coconut gives the best flavor, but desiccated coconut can be used in a pinch. If using desiccated coconut, rehydrate it in warm water for a few minutes before blending.