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.