Neer Chutney – a watery, runny chutney served with idlis, dosas, medu vadas and upma.
Neer Chutney is a South Indian chutney with thin consistency made using peanuts, roasted chana dal, fresh coconut and spices. This breakfast chutney is popularly known as hotel style chutney as this chutney is commonly served at restaurants and eateries (small and big) across south India.
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About Neer Chutney
Neer Chutney is a thin, watery, fresh coconut chutney served with idlis, dosas and South Indian snacks. Though thin in consistency, the chutney is quite flavourful owing to the ingredients used in the chutney. The peanuts, chana dal and coconut give a creamy texture to the chutney, the spices and tempering make the chutney flavourful. This type of chutney is commonly served in restaurants and eateries in southern India. Thinner chutneys spreads easily and a small amount of chutney coats larger surface area and hence one of the reasons for restaurants to serve this chutney could be portion control and cost management.
Neer chutney is an easy and quick chutney recipe and pairs excellently with idlis, dosas, other South Indian snacks, upma etc.
What we love about this recipe
Neer Chutney is
Easy and quick to make
flavourful and tasty
Vegan
Gluten-free
a great accompaniment for idlis, dosa, neer dosa, vada, upma etc
List of ingredients to make Neer Chutney
Peanuts
Roasted Chana Dal
Spices & herbs : Green chillies, garlic, ginger, fresh coriander leaves
Other ingredients : coconut, tamarind, salt
Tempering : coconut oil, mustard seeds, udad dal, dry red chilly and curry leaves
Step-wise recipe with pictures
Dry roast the peanuts and set aside.
Heat 1 tsp oil in the same pan. Add chopped green chillies, garlic and ginger. Saute for few seconds. Keep aside.
Into a mixer jar, add fresh, grated coconut.
Next, add roasted peanuts.
Add roasted chana dal.
Add roasted chillies, ginger and garlic.
Add fresh, coriander leaves.
Add tamarind.
Add salt.
Add water. Initially add half a cup of water. Add more water gradually as required while grinding the chutney.
The chutney should have runny consistency. It should not be thick nor too thin.
For tempering, heat coconut oil in a tadka pan. Add mustard seeds, udad dal, dry red chilly and few curry leaves.
When the ingredients start sizzling, pour the tempering into the chutney.
Neer chutney is ready to be served. Pour over the idlis and serve.
Recipe Card
Neer Chutney | Restaurant style Watery Chutney
Ingredients
- 3 tbsp raw peanuts
- 2 tbsp roasted chana dal
- ½ cup fresh, grated coconut
- 1 tsp oil
- 3 green chillies, chopped
- 3 cloves of garlic
- one small piece of ginger
- 1/2 cup fresh coriander leaves
- a marble sixed ball of tamarind
- salt to taste
Foe tempering
- 2 tbsp coconut oil
- 1 tsp mustard seeds
- 1 tsp udad dal
- 1 dry red chilly
- few curry leaves
Instructions
- Heat a pan and add raw peanuts. Dry roast the peanuts till they turn aromatic. Set roasted peanuts aside.
- Heat 1 tsp oil in the same pan. Add chopped green chillies, garlic and ginger. Saute for few seconds. Keep aside.
- Into a mixer jar, add fresh, grated coconut.
- Next, add roasted peanuts.
- Add roasted chana dal.
- Add roasted chillies, ginger and garlic.
- Add coriander leaves.
- Add tamarind and salt.
- Add water. Initially add half a cup of water. Add more water gradually as required while grinding the chutney.
- The chutney should have runny consistency. It should not be thick nor too thin.
- Fortempering, heat coconut oil in a tadka pan.
- Add mustard seeds, udad dal, dry red chilly and few curry leaves.
- When the ingredients start sizzling, pour the tempering into the chutney.
- Neer chutney is ready to be served. Pour over idlis and serve.
Recipe Video
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