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| GETTI CHUTNEY RECIPE |
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.
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| 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
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TRADITIONAL & VERSATILE GETTI CHUTNEY RECIPE -
SOUTH INDIAN CONDIMENT
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| GETTI CHUTNEY RECIPE |
INGREDIENTS:
For Getti Chutney:
Grated Coconut - 1 CupPottukadalai ( 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.
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| 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.
