Udupi Neer Chutney is a light, flavorful coconut chutney with a smooth, pourable texture. Roasted peanuts, fresh herbs, and a fragrant tempering make it especially delicious. “Neer” means water. This chutney contains more water and has a thin consistency. Most hotels in Udupi serve it with idli or dosa.
This pourable coconut chutney is bursting with nutty peanuts, roasted gram, green chillies, ginger, garlic, tamarind, and fresh coriander. Finished with a fragrant tempering of mustard seeds, red chillies, asafoetida, and curry leaves, it makes a vibrant accompaniment to dosas, idlis, and other South Indian favourites.
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.