Tirunelveli style Getti chutney recipe with full video and step by step instructions. We usually call this chutney as travel chutney because we pack this chutney in a plantain leaf for idlies for our train travel. The aroma of the chutney when packed in plantain leaf will be awesome.
Few years ago many of us always pack food with us when we travel, whether it's a train travel or small day trip because there is a specific set of food items we have to eat while traveling. So it is essential to eat healthy food you travel. Idlies along with this getti chutney are one of the best food items to pack for travelling. We can prepare this chutney with red chillies also. This chutney method is similar to the basic coconut chutney. This getti chutney is ground with less amount of water and then we have to saute the chutney along with the thalippu vadagam until the chutney gets thick. As we are adding thalippu vadagam in the chutney you will get a nice flavour and tastier than the regular coconut chutney. If you do not have thalippu vadagam replace it with finely chopped small onions (shallots). This chutney stays fresh for 10 to 12 hours and is best suited for packing.
Here is the video link for Tirunelveli Getti Chutney
Tirunelveli Getti Chutney - Travel Chutney for Idli Recipe Details
Prep time : 10 minutes
Cook time : 5 minutes
Serves : 4
Category : chutney
Author : Muthulakshmi Madhavakrishnan
- 1 cup grated coconut (tightly packed)
- 5 to 7 green chillies
- small piece tamarind
- small piece compounded asafoetida
- few curry leaves
- 1 thalippu vadagam or 5 small onions(finely chopped)
- 1 tsp mustard and urid dal
- 2 tbsp gingely oil
- Salt to taste
- Heat 1 tsp oil in a kadai and add green chillies. Saute for a few seconds and transfer it to a plate.
- Add asafoetida and saute until it pops well and transfer it to the plate.
- Next add tamarind and saute for a few seconds.
- Take a chutney jar and add salt, green chillies, tamarind and grind t slightly.
- Next add the grated coconut and grind it. Now add the roasted asafoetida along with required water and grind it again.
- If the ingredients are not evenly ground, pulse it for few more times.
- If you are using thalippu vadagam, break them into small pieces and keep it ready to temper.
- Heat oil in a kadai and add mustard and urid dal. Add the broken vadagam pieces and roast well on low heat until you get a nice aroma and add curry leaves.
- Now add the ground chutney along with 1/4 cup water and mix well. Allow the chutney to boil for a few minutes until the chutney gets thick and dry. Transfer it to the serving dish.
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