Neer Chutney Recipe

Neer Chutney is a popular chutney variety in restaurants especially in college canteens, railway canteens, small restaurents in Tamil Nadu. Canteen/mess needs to make large quantity of chutney to meet their demand so instead of making coconut chutney they make this neer chutney. For coconut chutney we add 1 cup of grated coconut and use 2 tbsp of roasted gram but in this neer chutney, we use 3/4 cup of roasted gram and use only 2 tbsp of grated coconut. The flavor of green chili, ginger, garlic makes this chutney so delicious. Dunk hot idli/bonda in this neer chutney and relish this delicious chutney.

Tips for making Neer Chutney:

1. Use less coconut for this recipe. Adding more coconut dominates the flavor.
2. Since we are diluting this chutney, add more salt and green chili to balance the spice and salt.
3. Adding garlic is optional. You can exclude if you don’t want.
4. Sesame oil adds more flavor. So try to temper with sesame oil.

You may also want to try:

• Mint, Coriander Leaves and curry leaves chutney is a delicious restaurant style South Indian Green Chutney usually served with Idli/dosa/Utappam etc.
• Inji chutney (Allam/Ginger chutney) is one of the interesting chutney made using ginger as a main ingredient. This chutney has a balanced blend of spice, sweet and sour tastes.
• Pacha Milagai Kuzhambu, one of the forgotten recipe. Its a spicy and flavorful kuzhambu made with green chili and tamarind. The tamarind balances the spice of the chili and makes it so appetizing.

Recipe Card for Neer Chutney Recipe:

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Neer Chutney | Canteen Chutney Recipe

Neer Chutney is a popular chutney in canteens and small restaurants. A diluted chutney made with roasted gram, green chili, ginger, garlic and very little coconut that is served with idli/dosa. Learn here how to make this chutney with step by step pictures, instructions and video!

Course Chutney

Cuisine Indian Cuisine, South Indian Recipes, Tamil Nadu Recipes

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 6 people

Calories 14kcal

Author Sowmya Venkatachalam

Equipment

• Mixer Grinder
• Heavy Bottomed Pan

Ingredients

• ¾ Cup Roasted Gram Dal (Pottukadalai / Dhaliya) 1 Cup - 250ml
• 2 tbsp Grated Coconut
• 6 nos Green Chili
• 3 nos Garlic cloves
• 1 inch Ginger
• 1 blueberry size Tamarind
• 1 handful Coriander Leaves
• 1½ tsp Salt

Tempering

• 1 tbsp Oil
• 1 tbsp Mustard Seeds
• 1 tbsp Split Urad Dal
• 1 no Red Chili
• Few Curry leaves

Instructions

• Take the roasted gram, grated coconut, green chili, ginger, garlic clove, tamarind, salt and coriander leaves in a mixer jar.
• Add water and grind it to smooth paste.
• Take the ground chutney in a bowl. Add 2 cups of water to the mixer jar, rinse and add it to the chutney. Give a good stir.
• Let's prepare the tempering. Heat oil in a pan. Add mustard seeds and allow it to sputter. Then add split urad dal, red chili and few curry leaves. Give a good mix. Switch off the flame.
• Add this tempering to the chutney and stir well.
• Relish this delicious Neer chutney with Idli/Dosa!

Video

Nutrition

Serving: 1tbsp | Calories: 14kcal | Carbohydrates: 1.7g | Protein: 0.8g | Fat: 1.4g

INSTRUCTIONS WITH STEP BY STEP PICTURES:

• Take the roasted gram, grated coconut, green chili, ginger, garlic clove, tamarind, salt and coriander leaves in a mixer jar.

• Add water and grind it to smooth paste.

• Take the ground chutney in a bowl. Add 2 cups of water to the mixer jar, rinse and add it to the chutney. Give a good stir.

• Let’s prepare the tempering. Heat oil in a pan. Add mustard seeds and allow it to sputter. Then add split urad dal, red chili and few curry leaves. Give a good mix. Switch off the flame.

• Add this tempering to the chutney and stir well.

• Relish this delicious Neer chutney with Idli/Dosa!

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