Chettinad Kara Chutney Recipe | Onion Tomato Garlic Chutney
Chettinad Kara Chutney Recipe is prepared with pearl onions. This Onion Tomato Garlic Chutney served with South Indian breakfast items is Spicy & tangy.
Ingredients
To Grind:
- 20 Dry Red Chillies Equal quantities of Kashmiri & Regular
- 100 grams Shallots Peeled
- 100 Grams Tomatoes 2 Large, Roughly Chopped
- 10 Garlic Pods Peeled
- 1/2 tsp Cumin Seeds
For the seasoning:
- 3 tbsp Sesame Oil Divided
- 3 Dry Red Chillies Broken
- 1 tsp Mustard Seeds
- 1 tsp Black gram/Urad dal
- A sprig of curry leaves
Other Ingredients:
- 3 tbsp Thick Tamarind Extract
- 1.5 to 2 tsp Salt Or as required
- 2 tsp Jaggery Powder
- 1 tsp Asafoetida
Instructions
- Grind all the ingredients under the section "To Grind" to a coarse paste in a blender and keep it aside.
- Heat 2 tbsp oil in a pan over medium heat. Season with dry red chillies & mustard seeds. Once they splutter, add black gram/urad dal. Sauté until the lentils turn golden brown. Add in a few curry leaves & stir for a minute.
- Add in the ground mixture & mix well.
- Stir occasionally & cook for 5 minutes.
- Then add in thick tamarind extract, required salt & a little jaggery powder.
- Mix well & cook covered for 5 minutes. Stop at this stage for runny consistency of kara chutney & proceed to the last step. Make sure the raw smell goes away. You can skip the oil & just add asafoetida. This has a less shelf life & you must use it within 5 days.
- For a thicker kara chutney with longer shelf life, cook further until the oil leaves the side of the pan and all the moisture evaporates.
- Finally add 1 tbsp Sesame oil/Gingely oil & 1 tsp asafoetida. Mix well & cook for 2 more minutes.
- Turn off heat and allow it to cool and transfer to an airtight container.
- You can refrigerate and use for about 3 to 4 weeks to serve with Idli, Dosa, Pongal, Paniyaram, Masala Dosa etc.
Recipe Video
Notes
- You can use more or less chilies in the chutney to suit your taste.
- I have used equal quantities of onion & tomato. You can alter the quantities for variation.
- Use Gingely oil/Sesame Oil for best taste & flavour.
- Addition of tamarind gives a nice tang to the chutney, & also helps in keeping the chutney well for more time.
- The consistency of the chutney is up to you. But, for longer shelf life, you will have to cook it until all the moisture evaporates. You will have to use a little more oil too!
- Do not compromise on the oil quantity for longer shelf life.