Neer means water, and that’s exactly the point of this Udupi hotel-style chutney — a pourable, spoonable coconut chutney that’s thinner than the usual grind. I grew to love how it pools around idlis instead of sitting on top of them.
Roasted peanuts and gram give it body so it doesn’t taste watery, and the tempering has to hit sizzling hot oil. I add the water gradually at the end — you can always thin it more, but you can’t take it back.
Pairs well with: Dosai, Tomato Coconut Chutney and Idli.
Udupi Neer Chutney Recipe
Udupi Neer Chutney
Udupi Neer Chutney is a creamy coconut-peanut chutney with green chillies, tamarind, ginger and coriander, finished with a fragrant mustard and curry leaf tempering.
4
servings10
minutes5
minutesIngredients
Coconut gratings – 1/2 cup
Peanuts – 1 tablespoon
Pottukadalai (Roasted gram) – 1 tablespoon
Green chillies – 4
Tamarind – a small gooseberry size
Sambar Onion – 2
Garlic Flakes – 2
Fresh Ginger – A Small Piece
Curry Leaves – 4 to 5
Coriander Leaves – few
- For seasoning:
Oil – 1 tablespoon
Mustard- 1/2 teaspoon
Red Chilli – 1 or 2
Asafoetida powder – 2 pinches
Curry Leaves- few
Salt – 1/2 teaspoon or as per taste
Directions
- In a kadai put a teaspoon of oil and add peanut, pottukadalai, green chillies, Sambar onion, garlic flakes and 4 to 5 curry leaves.
- Fry till the peanuts turn light brown and transfer to a plate. Allow to cool.
- In a mixie jar put coconut gratings, tamarind, fresh ginger and the fried items along with salt.
- Add little water and grind to a paste.
- Before removing add coriander leaves and grind it for two to three rounds .
- Transfer to a bowl and add required water to make it a running consistency.
- In a tadka ladle put a teaspoon of oil and add mustard. When it starts crackling add red chillies, asafoetida powder and curry leaves.
- Pour this seasoning over the chutney and mix it.
Notes
- Add water a little at a time; you’re aiming for a thin pouring consistency that still tastes of coconut and peanut.
- Roast the peanuts and roasted gram until fragrant and golden — that’s where the nutty depth comes from.
- Get the oil smoking before the mustard seeds go in; a weak tempering makes the whole chutney taste flat.
- It separates on standing, so stir well before serving; keeps 2 days refrigerated.