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!
Servings: 6 people
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
- 1½ 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!
Serving: 1tbsp | Calories: 14kcal | Carbohydrates: 1.7g | Protein: 0.8g | Fat: 1.4g