Tag Archives: tamil chutney recipe

Kara Chutney – 2 / Spicy Chutney – 2

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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).

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Kara Chutney / Spicy Chutney

CLICK HERE for Breakfast Recipes and CLICK HERE for Chutney Recipes.

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…

Ingredients:

  • 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

Preparation:

  • 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.

 

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Chutney recipes / Chutney Collections / 25+ Chutney recipes

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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.

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Chutney recipes / Chutney Collections / 25+ Chutney recipes

 

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Ginger Chutney

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My family is always allergic to the word “Ginger” when it comes alone. I never make dishes with ginger as a main ingredient, usually it common among tamilians off taking ginger juice once in a month, but I never prepare this. So this Ginger chutney was a wonder in my list. But I have tasted this Ginger chutney, from one of my aunty who cooks very well. Now as I read only this ginger chutney goes out well with this Pesarattu, I was about to prepare this. I have used less quantity of ginger and if you need you can increase half the amount ginger I have used.

Health benefits of Ginger:Ginger has a large use for relieving digestive problems such as nausea, loss of appetite, motion sickness and pain. Also studies have suggested that increasing consumption of plant foods like ginger decreases the risk of diabetes, obesity, heart disease and overall mortality while promoting a healthy complexion and hair, increased energy and overall lower weight.

Let us move on to the recipe…

Ginger Chutney

Ginger Chutney

Ingredients:

  • Ginger – 2 “ inch stick
  • Grated coconut – 1 cup
  • Red chilies – 3 nos
  • Black gram – 1 ½ tbsp.
  • Split Bengal gram / Channa dal – 1 tbsp
  • Garlic – 2 cloves
  • Tamarind – a pea size
  • Mustard seeds – ¼ tsp
  • Split Black gram – ¼ tsp
  • Curry leaves – a sprig
  • Oil – 2 tsp
  • Jaggery – 1 tsp
  • Salt to taste

Preparation:

  • Clean and peel the ginger, chop them into medium size.
  • Heat oil in a pan, add in the ginger, garlic and saute for few seconds.
  • Add in the Bengal gram and black gram, continue sating for a minute.
  • Add in the red chilies and saute for few seconds.
  • Remove from fire and spread it on a plate, wait for few mins.
  • In a blender, take these sauted spices, grated coconut, and tamarind, jaggery, salt and blend them to a fine paste by adding water little by little.
  • Transfer the chutney to a bowl.
  • Heat a tsp of oil in a pan, add in the mustard seeds, split black gram and curry leaves. Wait until they crackle.
  • Pour it to the chutney and give a stir.

Serve hot with Pesarattu or idly or dosa. I have accompanied this with pesarattu.

Note: You can also saute onions and tomatoes along with this and then blend all together. You can also omit coconut for this chutney and double the amount of jaggery used here.