Instant Kara chutney recipe| Hotel style

ABOUT

Kara Chutney is a South Indian style spicy chutney with a base of Onions and tomato. It has balanced spicy and tangy flavors which makes it perfect combination with Idli, Dosa, Idiyappam, appam and Panniyarams. You can make this tasty chutney as an alternative to your regular coconut chutney.

This is a simple recipe to make under 10-15 minutes with just simple ingredients. This recipe is famous in Tamil Nadu, where most of the hotels serve this chutney for the breakfast. You can provide variation with the amount of Onion to Tomato ratio.

TIPS AND NOTES

1. In this chutney we have used kashmiri chili to provide that bright red color, you can even skip that if it is out of stock.
2. If tomatoes are increased the chutney will have a bit tangy flavor. Here we have balanced the taste with equal quantity of Onion and Tomato. I find this ratio the best.
3. The tamarind will definitely make a difference, giving a punch of taste to the chutney, so please don’t skip it.
4. For the tempering you can also add urad dal which I have skipped.

INGREDIENTS

Onions:

Use large fresh Onions. Sauteing onions are very important to increase the shelf life of the chutney in case you tend to store them.

Tomatoes:

Tomatoes give tangy flavor to the chutney as well as color. I have used Bangalore tomato which have less tanginess as well as less seeds than country tomatoes. This is used because tamarind is added in addition. I recommend not to skip tamarind even if you chose country tomato

Red Chilli

We have used both Kashmiri chilli and red chilli for the color and spiciness respectively. So if you want you can skip kashmiri chilli and adjust the normal red chilli as per your spice level.

STEP BY STEP INSTRUCTIONS WITH PHOTOS

1. Add oil, garlic, Onions, kashmiri chilli , tamarind, red chilli and saute well till onions turn translucent
   
2. Add the tomatoes, salt and coriander leaves. Saute till tomatoes are cooked nice and soft. Cool them and grind to a fine paste
   
3. In case of storage, add oil, mustard seeds and curry leaves. Once it crackles add the grounded chutney and saute till it losses the moisture content and becomes semi thick (like thokku). Feel free to skip this step if making smaller quantity.
   
4. Add oil, mustard and curry leaves for tempering. Once crackled, add the tempering to the grounded chutney (either follow step 3 or 4) . Serve with your favorite breakfast or dinner.
   
   Happy Eating!!
   

STORAGE:

This chutney , if required to be stored in large quantity, it is recommended to grind and saute again in oil till it reaches semi thick consistency. This evaporates the unwanted moisture in the chutney and the oil act as preservative. If this method is done, the chutney can be kept in fridge for up to 15 days. If it is not sauteed then it holds good for 2-3 days in fridge.

Instant Kara chutney recipe| Hotel style

Author: foodiesroof Cuisine:South Indian Tamil cuisine Courses:chutney Sides

Difficulty:BeginnerPrep time: 5 minutesCook time: 10 minutesRest time: 5 minutesTotal time: 20 minutesServings:4 servingsCalories:300 kcal Best Season:Available

Description

Kara Chutney is a South Indian style spicy chutney with a base of Onions and tomato. It has balanced spicy and tangy flavors which makes it perfect combination with Idli, Dosa, Idiyappam, appam and Panniyarams.

Ingredients

• Oil – 2 tsp
• Onions – 2 Nos.
• Tomatoes – 2 Nos.
• Garlic – 5-6 Nos.
• Tamarind – 1 small goosbery size
• Kashmiri chilli – 4 Nos.
• Red chilli – 5-6 Nos. (adjust based on spice level)
• Coriander leaves – 2 tbsp (chopped)
• Salt – 1 tsp

For tempering

• Oil – 1 tsp (In case of sauteing again for storage, add oil – 2 tbsp )
• Mustard seeds – 1/2 tsp
• Curry leaves – 1 strip

Instructions

1. Add oil, garlic, Onions, kashmiri chilli , tamarind, red chilli and saute well till onions turn translucent
2. Add the tomatoes, salt and coriander leaves. Saute till tomatoes are cooked nice and soft. Cool them and grind to fine paste
3. In case of storage, add oil, mustard seeds and curry leaves. Once it crackles add the grounded chutney and saute till it losses the moisture content and becomes semi thick (like thokku). Feel free to skip this step if making smaller quantity.
4. Add oil, mustard and curry leaves for tempering. Once crackled, add the tempering to the grounded chutney (either follow step 3 or 4) . Serve with your favorite breakfast or dinner.
   Happy Eating!!

Video

Keywords:Kara chutney, onion tomato chuteny, chutney

For Information and reference purpose only and is not accurate