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Neer Chutney | Restaurant style Watery Chutney

a watery, runny chutney served with idlis, dosas, medu vadasand upma.
Course Chutney
Cuisine Indian
Keyword breakfast chutney, chutney for idli dosa, coconut chutney, coconut coriander chutney, hotel style neer chutney, neer chutney, south indian chutney for idli dosa, thanni chutney, watery chutney, watery chutney for idli dosa
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4

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.