Kara Chutney

Spicy Chettinad Red Chutney

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If there is one chutney that I can have every day with idli and dosa, it has to be this Chettinad Kara Chutney / spicy red chutney. It also pairs really well with Paniyaram.

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Recipe Facts:

Cuisine

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Indian

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Total Time

20 mins

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Servings

8

– Small red onions shallots or regular red onion – Red chilies – Garlic – Tomatoes 2 cups pureed – Tamarind or small marble size – to taste Salt – Oil – Mustard seeds – Ullutham paruppu/Urad dal - tap to see more ...

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Ingredients:

Steps 1-2

– Grind Shallots, red chili and garlic into a coarse paste adding no water or very little water. – In a pan, add the oil and heat it up. Once heated, add all the seasoning ingredients and let them sputter.

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Step 3

– Now add the ground paste to the pan and sauté till the raw smell disappears, about 3-4 mins.

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Step 4

– Meanwhile grind the tomatoes and tamarind into a paste and keep it ready. Once the shallot mixture cooks, add the ground tomatoes to it and let it come to a boil. Let the mixture sauté well and once they thicken up a bit, add the salt. If the salt is added in the beginning, the chutney will splatter a lot when boiling. Hence, it is always better to add the salt when the mixture cooks for a while and thickens up.

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Steps 5-6

– Let it come to the preferred consistency and then turn off the flame. – Serve with Idlis. Dosai’s or paniyaram!

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Enjoy!

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" I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey!

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