Step 1

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

Step 2

cool completely, and transfer to the mixi jar.

Step 3

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

Step 4

blend to smooth paste adding ½ cup water.

Step 5

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

Step 6

now transfer the chutney to a large bowl.

Step 7

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

Step 8

to prepare the tempering, heat 3 tsp oil.

Step 9

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

Step 10

pour the tempering over the chutney and mix well.

Step 11

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

Step 12

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

Step 13

saute until the onions shrink slightly.

Step 14

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

Step 15

saute until tomatoes turn soft and mushy.

Step 16

cool completely and transfer to the mixi jar.

Step 17

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

Step 18

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

Step 19

now transfer the chutney to a large bowl.

Step 20

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

Step 21

pour the tempering over the chutney and mix well.

Step 22

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