Udupi Coconut Chutney Recipe | Peanut Neer Chutney

Udupi Style Chutney recipe is one of the most popular dips or accompaniment served with Idli, dosa & Vada across all Udupi style restaurants. It tastes Delicious and very simple. These watery chutney are prepared in the hotel to improve the portions and to make it economical with the use of coconut grates. hence the use of roasted Chana dal and peanuts became more and more popular with the hotels. so basically the combination of roasted peanuts, Chana dal and dry coconut became one of popular choice. it not only improves the taste but also gives a smooth and creamy texture. this was invented purely from a cost perspective but has gained a lot of appreciation. moreover, the thin consistency helps like a sambar to thick dosa and Idli and can be dipped and served. Thick coconut chutney is definitely the most amazing accompaniment for hot dosa, Idli or uthappam….

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Udupi Coconut Chutney Recipe | Peanut Neer Chutney

Author: Gomathi Cuisine: South Indian Courses: Breakfast, Chutney Recipe Keys: Spicy V Vegetarian Meals

Difficulty: Beginner Prep Time 5 min Cook Time 10 min Total Time 15 mins

Servings: 6

Best Season: Suitable throughout the year

Ingredients

Servings

• ¹⁄₂ cup Peanut
• ¹⁄₄ cup Roasted Chana Dal
• 1 Garlic Clove
• 5 Green Chilies
• Tamarind (Small Goose berry size)
• ¹⁄₂ cup Grated Coconut
• ¹⁄₂ teaspoon Salt
• Few Curry leaves
• 4 Mint Leaves
• Little Coriander leaves
• 1 tablespoon Oil
• ¹⁄₄ teaspoon Mustard seeds
• ¹⁄₄ teaspoon Urad Dal
• 2 Dry Red Chililes

Instructions

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1. First heat the pan add tsp of oil.

   

2. Then roast peanut and Roasted Chana dal until they turn crunchy.

   

3. Then add Green chilies, few curry leaves, little mint leaves & garlic. Sauté it another 1-2 minutes.

   

4. Add tamarind too.

   

5. cool completely, and transfer to the mixie jar.

   

6. Add required salt & grated coconut.

   

7. Blend to smooth paste adding water.

   

8. Add little coriander leaves again blend few seconds.

   

9. Now transfer the chutney to a large bowl. Add water (or as required) and mix well adjusting the consistency.

   

10. To prepare the tempering, Heat tsp oil.

    

11. Splutter mustard, Urad dal, dried red Chilli and few curry leaves.

    

12. Pour the tempering over the chutney and mix well.

    

13. Finally, enjoy hotel style Neer chutney with Idli, dosa, Vada, upma and Pongal.

    

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