We are usually fascinated by the thick tasty white coconut chutney served in South Indian restaurants as an accompaniment among other side dishes for idlis, dosas, pongal.

There is nothing great about this chutney, just simple thick freshly ground coconut and almost no tempering and  perhaps that is why it tastes just perfect .


1 cup freshly grated coconut preferably a little tender coconut for the milky white chutney.
2-3 green chillies
1 tbsp gram dal  pottukadalai
2 cloves of garlic ( skip if you dont like the taste )
salt to taste.


Grind all the above to a thick chutney with just sprinkles of water.
Usually this getti chutney as it is called in Tamil in restaurants is not tempered, how ever you may do so if you like with a tsp of oil, splutter half tsp of mustard seeds, with 2 red chillies and add some curry leaves.
Pour this seasoning over the chutney.
Enjoy thick fresh Getti chutney hotel style in your home with idlis or dosa.