Ketti Chutney

Idli with ketti chutney is a popular street food among bachelors who miss their home-cooked food for breakfast. Both my grandmothers prepared ketti chutney (meaning thick chutney) everyday, and they taste delicious when served particularly with spongy idli/ dosa. Nowadays we don’t prepare this chutney often, and we prefer to make a quick watery chutney that does not require any tempering.

img_2070 Ketti Chutney

It is heavenly to take spongy idli or dosa along with thick spicy coconut chutney generously drizzled with cold pressed sesame oil. Now you can find the recipe for our family’s traditional coconut chutney as below:

img_2064 Ketti Chutney

Time taken: 10 min.

Yields : 1¼ cup (250 ml)

Ingredients:

  1. Coconut – 7 pieces (each 1 inch)
  2. Green chillies – 6 Nos.
  3. Fresh ginger – 1 piece (½ inch)
  4. Fried gram (roasted Bengal gram/ pottu kadalai) – 1/8 cup (25 g)
  5. Curd (yoghurt) – ¼ cup
  6. Salt – 1 tsp

For Tempering:

  1. Sesame oil – 1 tsp
  2. Mustard seeds – ¼ tsp
  3. Shallots (sambar vengayam) – 6 Nos.
  4. Curry leaves – 1 sprig

Method:

  • Grind roughly chopped coconut, green chillies & ginger, fried gram & salt without adding water using mixer-grinder.
  • Pour curd and grind again.
  • Pour water (25 ml) and grind into a smooth chutney.
chutney Ketti Chutney
  • Heat a pan with oil in medium flame.
  • Add mustard seeds, when they begin to crackle add finely chopped shallots & curry leaves.
  • Saute until shallots turn translucent.
  • Add ground chutney & water (50 ml) to get the required consistency and combine together in low flame.
  • Serve delicious ketti chutney with idli or dosa.
ch-thalipu Ketti Chutney

Tips & Tweaks:

  • I used roasted gram & curd generously to reduce the heat of green chillies in here.
  • I have prepared moderately spiced chutney but traditionally it was made spicier in those days; you can also try making it spicier just by leaving curd out.
  • You may replace curd with a piece of tamarind, but I used curd to make chutney whiter.
  • You may use split black gram and/or Bengal gram while tempering.
  • You can easily peel ginger using the edge of a spoon’s head rather than using a peeler or knife.
  • It is better to use grated coconut or scrape its brown skin off to keep the chutney whiter.
  • My grandmother used to saute tomatoes (chopped into 4) for few seconds specially for kids to make it attractive & also to reduce its heat.

86 comments on “Ketti ChutneyAdd yours →

  1. Thanks for visiting my blog and following my work Megala. Ur ketti chutney is really yum and drool worthy. Me being a complete foodie, love following u too. Looking forward to more yum recepies.

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