Kaara chutney / Milagai chutney

Kaara Chutney Recipe

How to make Kaara Chutney / Milagai Chutney

Kaara Chutney / Milagai Chutney Recipe

Kaara chutney / Milagai chutney is a wonderful side dish for idli, dosa, paniyaram, adai, etc for people who enjoy spicy food.

This chutney uses shallots (small onions), garlic, tomatoes and red chillies as main ingredients.

Checkout the yummy coriander chutney recipe which also goes well with idli & dosa.

Cooking instructions with step by step pictures

Peel the shallots and garlic cloves. Roughly chop the tomatoes. Remove the stem of red chillies.

In a blender jar add shallots, garlic cloves, tomatoes red chillies and tamarind paste.

Add required salt.

Grind into a slightly coarse paste by adding little water.

Heat oil in a kadai and add mustard seeds.

Once the mustard seeds crackle add the curry leaves.

Add the ground paste immediately.

Cook the chutney paste in oil.

Once it starts to bubble cover and cook in low flame for about 5 to 7 minutes. 

Check in between.

Cook till all the water evaporates and oil separates from the chutney.

Switch off the stove and serve with idli, dosa, paniyaram, adai, etc.

Recipe Notes

  • You can substitute sesame oil with groundnut oil / sunflower oil / rice bran oil for tempering, but sesame oil gives a unique flavour and taste to the chutney. 
  • While serving, drizzle a little bit of sesame oil over the chutney. It enhances the taste and flavour of the chutney.
  • If you are about to substitute shallots with big onions, increase the amount of red chillies as the onions give a sweeter taste compared to shallots. So to compensate the sweetness add extra red chillies.
  • Cook the chutney in oil till all the water evaporates and oil separates. If not, the raw smell of the ingredients remains in the chutney. 

Kaara Chutney

Dr. Monica
Kaara chutney / Milagai chutney is a wonderful side dish for idli, dosa, paniyaram, adai, etc for people who enjoy spicy food.
Prep Time 10 mins
Cook Time 10 mins
Course Breakfast
Cuisine Indian
Servings 2
Calories 50 kcal

Ingredients
  

  • 20 to 25 shallots
  • 3 medium sized tomatoes
  • 8 to 10 garlic cloves
  • 8 red chillies adjust according to heat
  • ½ tsp tamarind paste or a tiny piece of tamarind
  • Salt to taste
  • 2 tbsp sesame oil
  • ¼ tsp mustard seeds
  • 1 sprig of curry leaves

Instructions
 

  • Peel the shallots and garlic cloves. Roughly chop the tomatoes. Remove the stem of red chillies.
  • In a blender jar add shallots, garlic cloves, tomatoes, red chillies, tamarind and salt.
  • Grind into a slightly coarse paste by adding little water.
  • Heat oil in a kadai and add mustard seeds. Once the mustard seeds crackle add the curry leaves.
  • Add the ground paste immediately.
  • Cook the chutney paste in oil.
  • Once it starts to bubble cover and cook in low flame for about 5 to 7 minutes.
  • Check in between.
  • Cook till all the water evaporates and oil separates from the chutney.
  • Switch off the stove and serve with idli, dosa, paniyaram, adai, etc.

Notes

  • You can substitute sesame oil with groundnut oil / sunflower oil / rice bran oil for tempering, but sesame oil gives a unique flavour and taste to the chutney.
  • While serving, drizzle a little bit of sesame oil over the chutney. It enhances the taste and flavour of the chutney.
  • If you are about to substitute shallots with big onions, increase the amount of red chillies as the onions give a sweeter taste compared to shallots. So to compensate the sweetness add extra red chillies.
  • Cook the chutney in oil till all the water evaporates and oil separates. If not, the raw smell of the ingredients remains in the chutney.
Keyword Side dish for idli / dosa

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