🇮🇳 Indian Vegetarian

Kara Chutney

Name: Kara Chutney
Prep time: 12 min
Cook time: 12 min
Total time: 24 min
Yield: 7 servings
Cuisine: Indian
Ingredients: to taste Salt; 3, chopped Tomato; 6 cloves Garlic; 1 tsp Mustard Seeds; 1 sprig Curry Leaves; 1 tsp Dried Red Chilies; a pinch Asafoetida; 1 tsp Sesame Oil; 1 tbsp Tamarind Paste; 1 tbsp Coconut Oil

🇮🇳 Indian

Tamil kara chutney, red-hot tomato-garlic blend for idli dunking. Small bowl, big personality. Keeps three days refrigerated; tempering on top keeps it fresher.

Prep 12 min Cook 12 min Serves 7 Easy

Ingredients

Saltto taste
Tomato3, chopped
Garlic6 cloves
Mustard Seeds1 tsp
Curry Leaves1 sprig
Dried Red Chilies1 tsp
Asafoetidaa pinch
Sesame Oil1 tsp
Tamarind Paste1 tbsp
Coconut Oil1 tbsp

Instructions

1
Chop, measure and line up; the cooking part is over before the radio finishes a song.
2
Toast the dried red chilies lightly for depth, or keep it raw for brightness — both are correct.
3
Grind the tomato with the dried red chilies, tamarind, green chilies and salt to a texture you like — smooth or rustic.
4
Balance the three notes: more tamarind for sour, more chili for bite, salt to make both sing.
5
Top with the fried mustard seeds and curry leaves; mix in just before serving for the aroma.

Chef's tip

Tamarind too sour? A spoon of coconut milk calms it.

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Watch how it's made

Video: How to Make a Delicious Kara Chutney in Minutes! - Easy & Delicious Idli & Dosa Side Dish!" · on YouTube