Kaara chutney recipe with video. Tasty, tangy & a spicy chutney that is served as one of the side dish for idli & dosa in many road side eateries (kaiyendhi bhavans).
The chutneys served in those small stalls that are mostly run as a home business at a very small scale are so tasty.
This chutney happens on most of the days after I make a biryani as I have all the ingredients on hand and don’t have to prep anything separately.
There is no tempering for this kara chutney. When I first made this chutney, I worried about the raw smell as I’m not a big fan of raw onion in paste form.
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But there is none at all and the no tempering made sense as well as it also happens to be one of the cost cutting factor in such small eateries.
I had tried this chutney with small onions or shallots (sambar vengayam) and from that experience I can say that its not a really good idea.
Even if you want to use them, I would suggest that you add both shallots and regular red onions.
The reason is that shallots have a naturally sweet taste to them, so when you make the chutney with that alone, the pungency goes missing and the chutney tastes a bit sweet.
The chutney should be thick, so take care while adding water before grinding.
The texture should also be a bit coarse. You should get bits of the veggies and greens used in the chutney. It should not be smooth in texture like the Kadamba Chutney.
As I have used lots of greens that it is normally used, the chutney looks greenish in color.
If you reduce that, then the chutney will lose its green shade and will look red from all the chilies used.
Kaara Chutney Recipe Video:
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Kaara Chutney Recipe details as follows:
- Onion - 1
- Tomato - 1
- Whole dry chilies - 1o
- Garlic pods - 8 to 10
- Mint leaves - 1 handful
- Coriander leaves - 1 handful
- Curry leaves - 2 to 3 sprigs
- Salt - to taste
- Oil - 1 tbsp
- Chop onion and tomato into juliennes.
- Wash curry leaves, mint, coriander leaves and set aside.
- Peel garlic pods and keep it ready
To make the chutney:
- Heat oil in a pan.
- Add onion and saute till it softens.
- Add garlic, mint, curry leaves, coriander leaves & saute till the leaves shrink in size.
- Add tomato & dry red chilies and saute till the tomato gets half cooked.
- Switch off stove and let it cool for 5 mins.
- Transfer to a mixie jar.
- Add salt, 2 to 3 tbsp water to grind the chutney.
- The texture should be coarse and not smooth.
- Serve this kaara chutney as a side dish with idli or dosa.