Already I have shared a Kara chutney recipe, this has the same ingredients but little different in the cooking process. Here in this version, Kara chutney consumes less time with the same flavor, I have used less number of red chilies because of my kids, but you could use 2 to 3 chilies more than this for more spiciness, as the name Kara Chutney (Kara means spicy).
Kara Chutney / Spicy Chutney
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Taking this to Fiestafriday #180 hosted by Angie@thenovicegardener.
Usually chutneys are apart each and every Tamil families, as most of the day our breakfasts and dinner are Idli and Dosa. Even we prepare thick chutney to accompany with any variety rice which is known as Thuvaiyal. Let me share the recipe…
- Onions – 2 no’s
- Tomato – 1 no’s
- Garlic – 5 cloves
- Red chillies – 4 nos
- Mustard seeds – ¼ tsp
- Split Black lentil / Black gram – ½ tsp
- Curry leaves – 2 sprigs
- Salt to taste
- Oil – 1 ½ tbsp
Onions, tomato, red chillies getting cooked along with salt
About to reach room temperature
About to grind
Kara Chutney / Spicy Chutney
- Peel and thinly slice the onions, keep it aside. Roughly chop the tomato and keep it aside.
- Heat 2 tsp of oil in a kadai, add the onions, tomato and garlic cloves and cook until the raw smell goes off.
- Transfer it to a plate, bring it room temperature.
- Grind it to fine paste by adding required amount of salt and keep it aside.
- Heat the leftover oil in a kadai, add the mustard seeds, split black lentil and curry leaves. Wait until they crackle.
- Transfer it to bowl and pour in the tempered spices along with oil.
Serve with Idli or Dosai / Dosa for breakfast or dinner.
Chutney is a family of condiments associated with South Asian cuisine made from a highly variable mixture of spices, vegetables, herbs or fruit.The word “chutney” derives from the Sanskrit word caṭnī, meaning to lick. Chutneys are usually grouped into sweet or hot forms; both forms usually contain spices, including chili, but differ by their main flavours. I have shared some of these recipes with my own touch from my kitchen. Do click on the below image to check and try it out in your kitchen.
Chutney recipes / Chutney Collections / 25+ Chutney recipes
Aamras is one such delicious and a must dish when you collect Mango recipes, easy, simple and delicious dish. This can also be added to dishes where you feel like inducing the flavor of mango. Most commonly this is served along with Poori and also it goes well with any Indian flat bread.
Aamras / Mango Puree / Aamras for Poori
The color and taste of the dish depends on the taste and color of the mangoes, but well-ripen mangoes are most recommended for the dish. Let me share the recipe…
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- Mangoes – 2 nos
- Dry Ginger powder – ¾ tsp
- Sugar – 4 tsp
Making of Aamras –
- Peel and roughly chop the mangoes.
- Take mangoes and sugar together in a blender and grind it to fine paste. (sprinkle little water while you grinding).
- Transfer it to a bowl, sprinkle dry ginger powder (sukku podi) and whisk it well, so that it blends well with the dip.
- Transfer it to a bowl and refrigerate as it stays fresh for 2 to 3 weeks.
Note: You can also substitute water with milk while grinding, but the shell life will be for few days.