I almost love all recipes and I am not a picky eater when it comes to veggies. In that way, my first and the most favorite chutney is Kara Chutney.
Kara Chutney is a blend of sauteed onion, tomato, garlic, dried red chillies with a bit of tamarind. The aroma itself speak for it and tastes very well not only with idli, dosa but also with upma ( like idli upma, rice upma, poha upma), rice varieties (like lemon rice, tamarind rice, sesame rice, coconut rice).
Here is the recipe.
- Prep time – 15 mins
- Cooking time – 15 mins
- Serves – 2
- Cuisine – Indian
- Onion – 1 medium (sliced)
Note: Yellow or red onions can be used. If you are using pearl onions, use a handful – soaked in warm water and peeled.
- Tomato – 1 Medium ( sliced)
- Garlic – 6 to 8 cloves
- Dried red chillies – 4 ( stalk removed)
- Tamarind – in the size of a jelly bean or a little more ( without seed)
Note: A teaspoon of tamarind concentrate can be used.
- Salt to taste
- Oil – 2 tablespoon
- Mustard seeds – 1/2 teaspoon
- Split black gram – 1/2 teaspoon ( skin removed)
- Curry leaves – 1 Sprig
- Oil – 1 teaspoon
Note: Traditional vadagam ( mixture of dry spices ) can be used for authentic taste instead of mustard seeds.
- In a shallow sauce pan, pour oil and saute the ingredients. Don’t add salt now.
- Once sauteed, transfer the contents in a plate. Allow it to cool. Blend it with enough salt without adding water into a smooth or coarse paste.
- Season the chutney by heating oil in the same pan after washing and add the seasoning ingredients. When the mustard splutters, add the chutney to it and mix it well for 2 minutes.
- Serve hot.