Kara Chutney - Spicy chutney for idli,dosa

I have been wanting to try kara chutney for a long time. Even though it has the same ingredients as the regular onion & tomato chutney, the difference is in the amount of red chillies which makes it really spicy. So this chutney is for all spice lovers. It goes very well with all idli and dosa varieties.

Kara Chutney Recipe

Serves  :  3 - 4 people

Ingredients

• Onion  -  3 medium sized
• Tomato  -  3 medium sized
• Red chillies(long variety)  -  5 to 6
• Salt  -  as required
• Mustard  -  1/2 tsp
• Asafoetida  -  a generous pinch
• Gingelly Oil  -  2 tbsp

Method

1. Soak red chillies in little water for 5 to 10 minutes. This helps to easily grind them in the mixie.
2. Cut the onion and tomato into smaller pieces. The smaller they are cut, it will be ground easily.
3. Drain the water from red chillies and grind it along with onion and tomato, without adding water. The juiciness of tomato is sufficient to grind it.
4. Add required salt at the end and grind it once.
5. In a pan, add oil and once heated, reduce the flame and add mustard and asafoetida .
6. Once mustard crackles, add the ground chutney and mix well. The chutney will splutter a lot during this step. Hence keep the flame in low and stay little away from the stove.
7. You can initially cook in medium flame for 5 minutes and then reduce it to low so that the chutney is completely cooked. Keep stirring every now and then so that it doesn't stick to the bottom.
8. Check for salt and add if  required.
9. Cook till the raw smell leaves and the chutney thickens. This will take roughly about 15 to 20 minutes.
10. Serve with idli, dosa or other tiffin items.

Notes

• Since we are adding more of red chillies it will be super spicy, Adjust red chillies according to the spice level required and also based on the variety of red chillies. Retain the same quantity to go by the name "kara chutney".
• Use gingelly oil for best flavour. If unavailable, use regular cooking oil.
• Do not add water while grinding the mixture.
• Cook till the raw smell completely leaves and the oil separates out. The chutney will be little liquid in nature initially but as it is boiled, it will thicken and that is the right stage to switch off.
• While tempering urad dal and curry leaves can also be added if preferred. But if you are making it for storage purpose, it is better to temper only with mustard and asafoetida .
• This can be stored in refrigerator for a day and ideal for travel as well.