Chettinad Kaara (Spicy) Chutney

A wide range of cuisines represents Indian diversity. The use of complex herbs and spices elevates every dish into a culinary treat. The entire belt located in the states of South India is renowned for its array of delectable dishes, which are likely to draw and enthrall travelers.

Chettinad Cuisine is one such cuisine that can boast of its own unique recipes. This cuisine includes a variety of sweets, masalas, and curries that are popular around the world.

The technique for producing Chettinad Kaara Chutney is detailed in Chef Deena Kitchen, with accompanying photographs for clarity. When Dosa or Idly is served with this Kaara Chutney, the taste is extremely exquisite.

Serving
- 4 servings
Cooking Time
- 20 mins
Difficulty
- Intermediate

Ingredients:

2 No's
Onion
3 No's
Tomato
15 No's
Red Chili
Small piece
Ginger
15 to 20 No's
Garlic
As Required
Curry Leaves
As Required
Coriander Leaves
A Pinch
Turmeric powder
1/2 Tsp
Chilli Powder
1/4 Tsp
Mustard Seeds
For Tempering
Urad Dal
To Taste
Salt
For Cooking
Gingelly Oil

Directions:

1
In a clay/earthenware dish, heat the Gingelly oil and then add Ginger, Garlic, and Red chillies.
2
Add Curry Leaves, 2 sliced large sized Onions and saute.
3
Cook the Onions about 40-50%, then add Tomatoes, Salt, Turmeric powder, and finely chopped Coriander leaves. Mix for a minute, then add to the mixture.
4
Add very little amount of Chilli Powder and sauté for 2 minutes.
5
After 2 minutes, allow the mixture to cool to room temperature, then transfer it to a mixing jar, add the necessary water, and blend thoroughly.
6
Next step is to prepare the tempering. To the heated Gingelly oil, add Mustard, Urad dal, Red Chillies, Curry leaves and saute.
7
Stir in the prepared Chutney to the tempering and give a good mix.
8
The super-spicy and delicious Chettinad Kara Chutney is now ready to enjoy with your Dosa.