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