Chutney without Coconut | Madurai Thanni Chutney

No Coconut Chutney Recipe | Madurai Special Thanni Chutney Recipe | Neer Chutney Recipe | Hotel Style White Chutney | Chutney without coconut | ஹோட்டல் ஸ்டைல் தண்ணி சட்னி |ரோட்டுக்கடை ஸ்பெஷல் Rottu Kadai Style Thanni Chutney | Chutney without coconut | Kaiyendhi Bhavan Thanni Chutney Recipe 

A very simple and easy recipe that can be prepared under 15 minutes. This chutney is quite common in most food push cart kind of small eateries, typically served with piping hot idli or kal dosai. Mostly popular for its thin consistency and the way it gets served. This chutney has this watery consistency, literally diluted with water to improve the portions and will be poured over idli or dosai. Moreover does not include any coconut and still taste good, perfect for the days when you run out of fresh coconut. Light consistency suits well for Bhajji bonda kind of evening snacks too!

#மதுரைதண்ணிச்சட்னி #maduraithannichutney #thannichutney #rottukadaichutneyrecipe

Print Recipe

5 from 2 votes

Madurai Style Thanni Chutney | No Coconut Neer Chutney | Hotel Style Thanni Chutney

Easy and simple chutney recipe without coconut. This version is typical served as a side for idli,dosa or bonda bhajji, a dilute watery consistency which is special from the town of Madurai where it is typically seen served at roadside push cart style eateries.

Prep Time5 minutes mins

Cook Time10 minutes mins

Total Time15 minutes mins

Course: Breakfast, dinner, tiffin

Cuisine: Indian, madurai, south indian, tamil nadu

Keyword: chutney recipes in tamil, hotel chutney, how to make chutney without coconut, madurai thanni chutney, neer chutney, no coconut chutney recipe, thanni chutney

Servings: 4

Author: Mullai Madavan

Ingredients

Saute

• 1 cup Onion chopped / sliced
• 3-4 long Green Chilies
• 3 cloves Garlic
• 2 tbsp Oil

Blend

• 1/4 cup Roasted gram / Fried gram / Pottukadalai
• 1/2 tsp Salt
• 1/2 cup Water for thick version
• 1/2 cup Water additional for dilute version

Temper

• 2 tsp Oil
• 1 long Dry Red Chili
• 1/2 tsp Mustard seeds
• 8` leaves Curry leaves

Instructions

Saute

• Heat oil in a pan.
  
• Saute onion, green chili and garlic for few minutes or until the onion turn soft and transparent.
  
• Turn off heat and let this cool completely.
  

Blend

• Transfer the sautéed onion mixture to a blender.
  
• Add roasted gram, salt and 1/2 cup water.
  
• 
• 
• Blend to coarse thick texture.
  
• Add 1/2 cup additional water and blend again for a slightly thin consistency.
  
• You may add more water to make it more dilute, if desired!

Temper

• Heat little oil in a tadka pan.
  
• Temper with dry red chili, mustard seeds, curry leaves and minced shallot.
  
• Pour this over the chutney and mix.
  
• Serve topped over steaming hot idli / kal dosai or as a side for bonda bhajji.
  

Optional, if desired

• 1. Coriander – Add 2 tbsp chopped coriander while grinding for a green color and flavor.
• 2. Tamarind – a tiny piece for a slight tangy flavor.
• 3. Coconut – fresh coconut is never a part of this recipe but 1/4 cup can be added for more thickness and flavor, only if desired.
• 4. Dry Red Chilies – Substitute red chilies in the place of green chilies for a light pinkish color chutney.

Video