After a long time, a chutney into my chutney list – “KARA CHUTNEY”. I had this chutney once in a restaurant and wanted to have it at home, so I have accompanied this kara chutney with Adai / Lentil crepes.

Kara chutney is prepared with onions, tomatoes and red chilies. It goes out well with idli, dosa, adai and so on. Let us move on to the recipe…

Kara Chutney

Ingredients:

• Onions – 4 nos
• Tomatoes – 2 nos
• Red chilies – 9 nos
• Garlic cloves – 5 nos
• Tamarind – a shallot size
• Mustard seeds – ¼ tsp
• Split blackgram – ¼ tsp
• Curry leaves – two strands

All the ingredients together

Tempering

Grounded fine paste

Getting cooked

Oil separated

Kara Chutney / Spicy Chutney

Preparation:

• Peel and roughly chop the onions and tomatoes.
• Take onions, tomatoes, garlic, tamarind and red chilies together in a blender. Blend them to a fine paste by adding little water.
• Heat oil in a kadai, add in the mustard seeds, split black gram and curry leaves. Wait until they crackle.
• Pour in the finely grounded paste and stir them once in every five mins.
• Continue until they turn to dark red in colour or until the raw smell goes off and the oil separates.

Serve hot.

Note: Kara chutney stays fresh for 24 hr in room temperature and stays fresh for 2 days when refrigerated.