Ingredients
- 3/4 cup coconut
- 2 +1/2 tablespoon pottukadalai
- 1/4 teaspoon ginger
- 1 green chilli
- Required salt
- Water as required
- To temper
- 1 teaspoon coconut oil
- 1/4 teaspoon mustard seeds
- 1 teaspoon urad dal
- Curry leaves few
- 1/4 teaspoon asafoetida
Instructions
- First, If you are using frozen coconut, thaw them
- Add coconut, Pottukadalai, green chilli, ginger, required salt and little water to a mixie jar; grind well
- Furthermore, add water according to your prefered consistency and grind again
- Add oil to a pan and heat
- Furthermore add mustard seeds, urad dal, and curry leaves; splutter
- Add asafoetida; mix well
- Transfer to the chutney and serve
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Notes
- If you are using frozen coconut, always thaw them first. You can thaw them at room temperature or microwave oven. If you microwave coconut, cool then grind
- Always add little water while grinding. Excess water might affect the chutney consistency. Coconut might not grind well if you add a lot of water
- For hotel-style getti chutney avoid adding a lot of water. Add water little by little and grind a thick chutney.
Variations for thenga chutney
Add- red chilli instead of green
- small onion and garlic while grinding
- cumin seeds for tempering
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