Ketti Chutney

Idli with ketti chutney is a popular street food among bachelors who miss home-cooked food for their breakfast. Both my grandmothers prepared ketti chutney (meaning thick chutney) everyday but later we all switched to a quick watery chutney that does not require any tempering.


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:


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

For Tempering:

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


  • 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.
  • 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.

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 Add yours

  1. cook&learn says:

    This looks so delicious…will give it a try πŸ™‚

  2. Aruna says:

    I love this chutney with Vadai, and it preserves so much better than pure coconut chutney.

    1. Megala says:

      Thank you !

  3. jaitraadi says:

    Superb chutney

    1. Megala says:

      Thanks !

  4. PS says:

    Such a nice recipe for everyday cooking!Can go with anything.

    1. Megala says:

      Thanks !

  5. This is super share. Chutneys are such an integral part of our cooking.

    1. Megala says:

      Yes, thank you !

  6. 3C Style says:

    Merry Christmas, Megala. All the best to you and yours!

    1. Megala says:

      Thanks ! Hope you had a great time with your family in this Christmas !!

      1. 3C Style says:

        I did. Thank you for asking. Hope you did as well.

  7. 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!

    1. Megala says:

      Yes, they did! Thank you !!

  8. My mother makes this for me, and now I know the recipe too, πŸ˜€
    Thanks for sharing it here πŸ™‚

    1. Megala says:

      Thank you ! πŸ™‚

  9. skd says:

    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.

    1. Megala says:

      My pleasure ! Thanks for stopping by !!

  10. Nisha Sharma says:

    Wow, I make the same chutney but without the ginger. Will try and ginger the next time πŸ˜€

    1. Megala says:

      Great, if you like to use ginger liberally you can adjust green chillies & ginger accordingly ! Thanks so much !!

      1. Nisha Sharma says:

        Will definitely try, thanks for the tipπŸ˜ŠπŸ˜ŠπŸ€—

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