Time and servings
Time and servings
Nutrition
Nutrition
Per servings.
Ingredients
for neer chutney:
- 2 tsp oil
- 2 tbsp peanut
- 2 tbsp putani / roasted gram dal
- 1 cup coconut (grated)
- ½ cup coriander
- 2 chilli
- 1 inch ginger
- small ball sized tamarind
- ¾ tsp salt
- water (for grinding)
for tempering:
- 3 tsp oil
- 1 tsp mustard
- ½ tsp urad dal
- 2 dried red chilli (broken)
for red chutney:
- 2 tsp oil
- 2 inch ginger (sliced)
- 1 clove garlic (crushed)
- ½ onion (chopped)
- 1 tomato (sliced)
- 6 dried red chilli
- 1 cup coconut (grated)
- 2 tbsp putani / roasted gram dal
- ¾ tsp salt
- water (for grinding)
Instructions
how to make hotel style neer chutney:
- firstly, in a pan heat 2 tsp oil. roast 2 tbsp peanut and 2 tbsp putani until they turn crunchy.
- cool completely, and transfer to the mixi jar.
- add 1 cup coconut, ½ cup coriander, 2 chilli, 1 inch ginger, small ball sized tamarind and ¾ tsp salt.
- blend to smooth paste adding ½ cup water.
- add more water as required and grind to a smooth paste.
- now transfer the chutney to a large bowl.
- pour 1 cup water (or as required) and mix well adjusting the consistency.
- to prepare the tempering, heat 3 tsp oil.
- splutter 1 tsp mustard, ½ tsp urad dal, 2 dried red chilli and few curry leaves.
- pour the tempering over the chutney and mix well.
- finally, enjoy hotel style neer chutney with idli, dosa, vada, upma and pongal.
how to make hotel style red chutney:
- firstly, heat 2 tsp oil and saute 2 inch ginger, 1 clove garlic and ½ onion.
- saute until the onions shrink slightly.
- now add 1 tomato, 6 dried red chilli and saute well.
- saute until tomatoes turn soft and mushy.
- cool completely and transfer to the mixi jar.
- add 1 cup coconut, 2 tbsp putani and ¾ tsp salt.
- add more water as required and grind to a smooth paste.
- now transfer the chutney to a large bowl.
- pour 1 cup water (or as required) and mix well adjusting the consistency.
- pour the tempering over the chutney and mix well.
- finally, enjoy hotel style red chutney with idli, dosa, vada, upma and pongal.
How to make hotel style neer chutney
1
firstly, in a pan heat 2 tsp oil. roast 2 tbsp peanut and 2 tbsp putani until they turn crunchy.
2
cool completely, and transfer to the mixi jar.
3
add 1 cup coconut, ½ cup coriander, 2 chilli, 1 inch ginger, small ball sized tamarind and ¾ tsp salt.
4
blend to smooth paste adding ½ cup water.
5
add more water as required and grind to a smooth paste.
6
now transfer the chutney to a large bowl.
7
pour 1 cup water (or as required) and mix well adjusting the consistency.
8
to prepare the tempering, heat 3 tsp oil.
9
splutter 1 tsp mustard, ½ tsp urad dal, 2 dried red chilli and few curry leaves.
10
pour the tempering over the chutney and mix well.
11
finally, enjoy hotel style neer chutney with idli, dosa, vada, upma and pongal.
How to make hotel style red chutney
1
firstly, heat 2 tsp oil and saute 2 inch ginger, 1 clove garlic and ½ onion.
2
saute until the onions shrink slightly.
3
now add 1 tomato, 6 dried red chilli and saute well.
4
saute until tomatoes turn soft and mushy.
5
cool completely and transfer to the mixi jar.
6
add 1 cup coconut, 2 tbsp putani and ¾ tsp salt.
7
add more water as required and grind to a smooth paste.
8
now transfer the chutney to a large bowl.
9
pour 1 cup water (or as required) and mix well adjusting the consistency.
10
pour the tempering over the chutney and mix well.
11
finally, enjoy hotel style red chutney with idli, dosa, vada, upma and pongal.
Video
Notes
- firstly, make sure to roast the peanuts well, else there will be raw taste.
- also, adjust the amount of tamarind based on sourness of tomato.
- additionally, adding coconut will enhance the flavour of chutney.
- finally, hotel style chutney recipe will be watery, however, you can adjust the consistency as required.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/hotel-style-chutney-recipe-coconut/