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.
Servings: 4
Equipment
- 1 Saute pan
- 1 Temper / Tadka / Thalippu pan
- 1 Blender
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.