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Neer Chutney Recipe
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4.43 from 7 votes

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!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Chutney
Cuisine: Indian Cuisine, South Indian Recipes, Tamil Nadu Recipes
Servings: 6 people
Calories: 14kcal
Author: Sowmya Venkatachalam


  • Mixer Grinder
  • Heavy Bottomed Pan


  • 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
  • tsp Salt


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


  • 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!
    Neer Chutney Recipe



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