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) every day. It tastes delicious when served with spongy idli/ dosa. Nowadays we don’t prepare this chutney often, and we prefer to make a simple coconut chutney that does not require any tempering.

img_2070 Ketti Chutney
Spongy idli with spicy 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 below:

Ketti chutney recipe:

img_2064 Ketti Chutney
Spicy ketti chutney

Time taken: 10 min.

Yields : 1ΒΌ cup (250 ml)


  1. Coconut – 7 pieces (each 1 inch)
  2. Green chillies – 6 Nos.
  3. Fresh ginger – 1 piece (Β½ inch)
  4. Fried gram (roasted Bengal gram/ pottu kadalai) – 1/8 cup (25 g)
  5. Curd (yoghurt) – ΒΌ cup
  6. Salt – 1 tsp
img_2050 Ketti Chutney
Ingredients for making ketti chutney

For tempering:

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

How to prepare ketti chutney:

  • 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
Chutney araikum murai
  • 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
Chutney thalikum murai

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; but 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 my chutney whiter.
  • We can 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 →

Comments are closed. You can not add new comments.

  1. Absolutely new recipe. The idea of using curd in chutney that accompanies idlis are a new to me. Will give it a try though. And those tips are a sure help!

  2. 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.

  3. An interesting variation of our usual coconut chutney – The Bengal gram and curd while grinding and the tempering with shallots would surely add wonderful flavours. Thanks for sharing!

  4. I didn’t know we could use curd in t
    chutney. I have always used tamarind. This sounds interesting.Thanks for sharing your family recipe Megala.

  5. That looks amazing! You’re making me inspired to go out and get an idli mold and try to make some. This chutney would be a great accompaniment.

  6. I made similar chutney yesterday Megala. did not know it was called ketti chutney. I did not add the shallots in the tempering. Will try it next time.

  7. I’ll try making this one day. I’ve never known how it is made though I like it especially especially with street food here known as “viazi” Irish potatoes fried into small pieces

  8. It’s a MUSTTT accompaniment for almost all South Indian breakfasts…love adding of curd in chutney !!

error: Content is protected !!