Spicy Kara Chutney
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4.9
33 reviews
Excellent
Spicy Kara Chutney
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Kara chutney is a spicy chutney made with pearl onions (shallots), tomatoes, spices and herbs from the Tamil Nadu cuisine.
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Ingredients
ingredients for grinding
- 2 teaspoons sesame oil
- ¼ cup sliced pearl onions or shallots or chopped onions or 4 to 5 pearl onions (shallots) or 1 small onion
- ½ cup chopped tomatoes or 1 medium to large tomato, chopped
- 1 teaspoon chopped garlic or 4 to 5 medium sized garlic, chopped
- 4 to 5 dry red chilies, can use byadagi or kashmiri red chilies
- ¼ teaspoon tamarind
- 1 teaspoon split and husked bengal gram (chana dal)
- 1 teaspoon split husked black gram (urad dal)
- salt as required
- ⅓ to ½ cup water for grinding chutney
for tempering
- 2 teaspoons sesame oil
- ½ teaspoon mustard seeds
- 7 to 8 curry leaves
- 1 pinch asafoetida (hing)
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Instructions
sauteing & grinding
- Heat 2 teaspoons sesame oil in a pan.
- Lower the flame and then add 1 teaspoon urad dal (split husked black gram) and 1 teaspoon chana dal (split & husked bengal gram).
- On a low flame, saute both the lentils till they start turning golden.
- Then add 1/4 cup sliced pearl onions/shallots or 1/4 cup chopped onions.
- Stir and saute till the pearl onions begin to turn golden. Then add garlic.
- Now add 4 to 5 dry red chilies. Saute for half a minute.
- Next add 1/2 cup chopped tomatoes.
- Add salt & tamarind.
- Saute the tomatoes on a low flame till they soften.
- Switch off the flame and let the chutney mixture become warm or cool down at room temperature.
- Once the mixture becomes warm or cools, then add it in a chutney grinder or a small blender.
- Add 1/4 cup water and grind to a smooth paste.
- Remove the chutney in a a bowl and keep aside.
- Add remaining 1/4 cup water and run the grinder jar again, so that the chutney sticking at the sides and the bottom get mixed with water.
- Add this chutney mixed water to the bowl and mix very well.
tempering for kaara chutney
- In the same pan or a different pan, heat 2 teaspoons sesame oil. Add ½ tsp mustard seeds and crackle them.
- Then add 7 to 8 curry leaves and a pinch of asafoetida.
- Saute till the curry leaves become crisp.
- Pour the tempering mixture in the kara chutney. Mix well.
- Serve kaara chutney with idli, dosa or uttapam. This spicy chutney also goes well with paniyarams.
Notes
- You can add less or more water depending on the kara chutney consistency you want.
- You can add less dry red chilies for a less spicy version.
- You can also use dry red chilies which are low in heat for a less spicy chutney.
- You can remove the seeds from dry red chilies.
- If tamarind is not available, then skip it.
Genuine Reviews
User Reviews
Overall Rating
4.9
33 reviews
Excellent
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