PEANUT - 2 TBSP

firstly, in a pan heat 2 tsp oil. roast 2 tbsp peanut and 2 tbsp putani until they turn crunchy

1

COOL COMPLETELY

cool completely, and transfer to the mixi jar

2

COCONUT - 1 CUP GRATED

add 1 cup coconut, ½ cup coriander, 2 chilli, 1 inch ginger, small ball sized tamarind and ¾ tsp salt.

3

BLEND SMOOTH PASTE

blend to smooth paste adding ½ cup water.

4

TRANSFER

add more water as required and grind to a smooth paste

5

TRANSFER

now transfer the chutney to a large bowl.

6

WATER - 1 CUP

pour 1 cup water (or as required) and mix well adjusting the consistency.

7

OIL - 3 TSP

to prepare the tempering, heat 3 tsp oil

8

MUSTARD - 1 TSP

splutter 1 tsp mustard, ½ tsp urad dal, 2 dried red chilli and few curry leaves

9

TEMPERING

pour the tempering over the chutney and mix well.

10

READY TO EAT

finally, enjoy hotel style neer chutney with idli, dosa, vada, upma and pongal.

11

GINGER - 2 INCH

firstly, heat 2 tsp oil and saute 2 inch ginger, 1 clove garlic and ½ onion

12

SAUTE WELL

saute until the onions shrink slightly

13

TOMATO - 1 SLICED

now add 1 tomato, 6 dried red chilli and saute well.

14

SOFT & MUSHY

saute until tomatoes turn soft and mushy

15

COOL COMPLETELY

cool completely and transfer to the mixi jar

16

COCONUT - 1 CUP

add 1 cup coconut, 2 tbsp putani and ¾ tsp salt.

17

BLEND

add more water as required and grind to a smooth paste.

18

TRANSFER

now transfer the chutney to a large bowl

19

WATER - 1 CUP

pour 1 cup water (or as required) and mix well adjusting the consistency.

20

TEMPERING

pour the tempering over the chutney and mix well

21

READY TO EAT

finally, enjoy hotel style red chutney with idli, dosa, vada, upma and pongal.

22

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