
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 tablespoon of roasted gram but in this neer chutney, we use ¾ cup of roasted gram and use only 2 tablespoon 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:
- Use less coconut for this recipe. Adding more coconut dominates the flavor.
- Since we are diluting this chutney, add more salt and green chili to balance the spice and salt.
- Adding garlic is optional. You can exclude if you don't want.
- 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:
Neer Chutney | Canteen Chutney Recipe
Equipments Needed
- Mixer Grinder
- Heavy Bottomed Pan
Servings: 6 people
Calories: 14kcal
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!
Print Recipe
Ingredients
- ¾ Cup Roasted Gram Dal (Pottukadalai / Dhaliya) 1 Cup - 250ml
- 2 tablespoon Grated Coconut
- 6 nos Green Chili
- 3 nos Garlic cloves
- 1 inch Ginger
- 1 blueberry size Tamarind
- 1 handful Coriander Leaves
- 1½ teaspoon Salt
Tempering
- 1 tablespoon Oil
- 1 tablespoon Mustard Seeds
- 1 tablespoon 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
Nutritional Info
Nutrition Facts
Neer Chutney | Canteen Chutney Recipe
Amount Per Serving (1 tbsp)
Calories 14
Calories from Fat 13
% Daily Value*
Fat 1.4g2%
Carbohydrates 1.7g1%
Protein 0.8g2%
* Percent Daily Values are based on a 2000 calorie diet.
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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!