Kara Chutney

Kara chutney

Hotel Style kara chutney prepared with onion, tomatoes and garlic. This spicy kara chutney goes well with dosas, uthapam, idly and rava idly. I have used onions in this  recipe. You can also use pearl onions. To make it less spicy you can reduce the amount of red chilly used. Now lets go to the recipe with step by step photos.

Ingredients:

·         Onions-2 nos (medium size)

·         Tomato – 1 nos(large)

·         Garlic – 4 cloves

·         Ginger- ½ inch

·         Chana dal- 1tbsp

·         Red chilly- 2 nos

·         Tamarind(optional)

·         Jaggery (optional)

·         Salt- as per taste

For Tempering:

·         2tsp oil

·         Mustard seeds

·         Urad dal

·         Few curry leaves

 

Instructions:

1.       Heat oil in tawa and add 1tbsp chana dal. Roast till dal turns slighty golden brown.

2.       Further  add red chilly, garlic and ginger and roast them for a min. Make sure red chily dosent get burnt as it makes chutney bitter.

3.       Now add onions and fry them till onions turn translucent.

4.       Add tomatoes and fry them till they turn mushy.

5.       Allow the mixture to cool and transfer them to mixie jar. Now add salt and jagerry(optional) and grind them to fine paste.

6.       Now heat oil in tawa add mustard seeds, urad dal and curry leaves and temper the chutney.

Tips:

·         Make sure fry red chilly in low flame as they tend to get burnt very fast.

·         For little touch of sweetness add jagerry.

·         You can also use pearl onions instead of onion shallots.