Kaara chutney is a very common breakfast side dish in South India. Spicy onion tomato chutney goes well with idli and dosa varieties and also can be paired up with roti, paniyaram aapam as well. This chutney can be stored for a week and served. There are many variations and this particular recipe is grind and sautéing version. Here is the recipe for Kaara chutney.
Kaara chutney – Onion Tomato Chutney
- Recipe Cuisine: South India
- Recipe Category: Side dish
- Preparation Time: 5 mins
- Cooking time: 20 mins
- Serves: 4
|Dry red chilli||3|
|Tamarind||A small piece|
|Sesame Oil||2 tbsp|
|Mustard seeds||¼ tsp|
|Urad dal||½ tsp|
|Curry leaves||1 sprig|
|Hing powder||A pinch|
1. Roughly chop and grind onion, tomato, garlic, red chilli, salt and tamarind to a semi fine paste. In a pan heat oil and do the seasoning.
2. Keep the flame in low and add the grinded chutney into the tempering. Cover the pan and cook it for 10 mins in medium flame till the raw smell goes. Stir it once in a while.
3. Remove the lid and cook it for 10 more mins in medium flame. Switch off the flame once the oil oozes out and the chutney becomes thick in consistency.
Serve it with hot idlies 🙂
* You can add more onion and less tomato if you like onion taste and vice versa.
*Cover the pan with a lid immediately after adding the grinded chutney because it splutters a lot.
*You can add some dry red chillies while seasoning or some red chilli powder along with the chutney while cooking if you need it spicy.