Kara chutney recipe | kara chutney for idli, dosa |Spicy Chutney

onion tomato chutney, kara chutney, side dish for idli , dosa, poori , chapati
tomato onion chutney , kara chutney

Kara chutney recipe | kara chutney for idli, dosa , poori , chapati or even curd rice .

We all need something spicy , fiery to go with soft pillowy idlis or dosas, sometimes coconut chutneys just wont do , and also one needs a variety . If you do not want to consume coconut on a regular basis such chutneys come handy and also very delicious, longer shelf life than coconut chutney .

While plenty of variations can be made with onions, tomatoes to prepare a quick spicy chutney , the one which I prepared is quite common in my house, as i usually prepare it in bulk like a thickened paste and dilute the quantity needed for serving , so i do not have to grind everytime i prepare some tiffin .

kara chutney , onion tomato chutney  for idli , dosa, pongal
kara chutney
kara chutney for idli , dosa , ponga, poorii, chapati
kara chutney

The basic chutney powder that is added after roasting and grinding is also very useful to prepare in bulk as a curry powder to add to potatoes, capsicums and most dry curries .

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Print Recipe
Kara chutney recipe | kara chutney for idli, dosa |Spicy Chutney
Delicious spicy onion tomato chutney that goes well with idli, dosa, rice, chapati, pooris etc . check my blog for many such easy to prepare dishes . check my blog for more easy to cook recipes esp for beginners, students, travelers, vacationers
Prep Time 10 minutes
Cook Time 12 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 12 minutes
Servings
Ingredients
Instructions
  1. take a pan , add 1-2 tsp sesame oil , add coriander seeds, chillies , few curry leaves , methi seeds and roast till fragrant . take care not to burn .
  2. keep the roasted ingredients aside till needed , allow to cool .
  3. in the same pan , add 2 tbsp of sesame oil , add shallots chopped tomatoes, curry leaves and a bit of tamrind piece .
  4. sautee all the above till onions and tomatoes have become soft , you can cover and cook on high flame . do not mash the onions and tomatoes with ladle while cooking as they will release water .
  5. allow this mixture to cool so keep aside .
  6. meanwhile grind to a fine powder , all roasted ingredients mentioned above , to a very fine powder .
  7. take a mixie jar, add the sauteed onions and tomatoes mixture, add a pinch of turmeric powder, salt , 1-2 tbsp of the ground chutney powder or as required . Balalnce if any can be used to flavour dry curry like potato roast .
  8. grind the mixture to a smooth paste . check the taste after grinding , if you need more spice , add kashmiri chili powder for good colour and a mild taste of spice .
  9. now take the pan , add remaining oil , add mustard seeds , split udad dal, curry leaves for tempering . allow mustard seeds to crackle . add the ground paste and sautee well till almost thickened .
  10. the sauteeing of the chutney mixture after grinding is to ensure longer shelf life so dont skip it .
  11. store the chutney paste in a bottle and use as required . you can also dilute a bit , while serving with idlis, pongal or dosa .
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