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 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
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
Equipment
1 Saute pan
1 Temper / Tadka / Thalippu pan
1 Blender
Ingredients
Saute
1cupOnionchopped / sliced
3-4longGreen Chilies
3clovesGarlic
2tbspOil
Blend
1/4cupRoasted gram / Fried gram / Pottukadalai
1/2tspSalt
1/2cup Waterfor thick version
1/2 cupWateradditional for dilute version
Temper
2tspOil
1longDry Red Chili
1/2tspMustard seeds
8`leavesCurry 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.