Kaara Chutney
Spicy red chutney — dried red chillies fried in sesame oil with small shallots (or a raw garlic clove in Iyer preparation), cooled, and ground with tamarind and salt into a deep red, coarse paste. The shallots fried in sesame oil give the kaara chutney its characteristic sweet-smoky base note; the dried chilli provides lingering, deep heat rather than the sharp fresh heat of green chutney. Served alongside idli and dosai as the red counterpart to the white coconut chutney — both are always served together at Tamil Brahmin breakfast. The ratio of chilli to tamarind is the primary variable between family recipes; more tamarind produces a sourer, milder version; less tamarind makes it hotter and more concentrated. Also served as a small portion alongside rice meals as a spicy condiment.
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Recipe
Ingredients
| 2 tablespoons | oil |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | urad dal |
| 2 tablespoons | chana dal |
| 2 cloves | garlic |
| 1 inch | ginger |
| 2 medium | onions, chopped |
| 2 medium | tomatoes, chopped |
| 4 | dried red chilies |
| 1 teaspoon | tamarind paste |
| 1 teaspoon | salt |
| 1 teaspoon | jaggery |
| 1 cup | water |
| 1 teaspoon | curry leaves |
Instructions
- 1 Heat oil in a pan over medium heat.
- 2 Add mustard seeds and let them splutter.
- 3 Add urad dal and chana dal, sauté until golden brown.
- 4 Add garlic and ginger, sauté until fragrant.
- 5 Add onions and sauté until they turn translucent.
- 6 Add tomatoes and cook until they soften.
- 7 Add dried red chilies and sauté for a minute.
- 8 Add tamarind paste, salt, and jaggery, mix well.
- 9 Pour in water and bring the mixture to a boil.
- 10 Reduce heat and simmer for 10 minutes.
- 11 Turn off the heat and let the mixture cool slightly.
- 12 Blend the mixture into a smooth chutney.
- 13 Transfer to a serving bowl and garnish with curry leaves.
Tips
Adjust the number of dried red chilies based on your spice preference.