Cook Time :15 Min | Servings : 2 Persons

No more promising guys, I couldn’t keep up with that. I am little busy with work, traveling and other stuffs, when I get free time I am just lazy to update. I will update recipes when ever I can. Thanks for all the support which is a super booster for me to keep going even though I am unable to sometimes.
Kara Chutney/ Spicy Tomato Chutney

This is a simple tomato and onion kara chutney, yes I know I get reminded of breakfast items at hotels back in India. I bet it tastes much similar to that one. I love this with rice idili, dosa, rava dosa and ven pongal.. this is a spicy finger licking chutney.

Kara Chutney/ Spicy Tomato Chutney

Color and taste of the chutney varies if you use different tomatoes or lesser red chilies. This is a recipe you can can add or reduce any ingredients to make a various varieties and still tastes good.

Ingredients :
Oil 1 tsp
Big Onion 1 no (little bigger size)
Vine tomato 2 no (Medium)
Red Chili 5-6 nos
Green Chili 2 nos (Optional)
Grated Coconut 3-4 tbsp (Optional)
Asefoetida pinch (Optional)
Salt to taste
To season: (Optional)
Sesame Oil 1 tsp
Mustard 1/4 tsp
Split black gram 1/4 tsp
Channa dhal 1/4 tsp
Red Chili 1 no
Curry Leaves 1 strand
  1. Step 1

    Chop Onion and tomato separately.

  2. Step 2

    In a non-stick pan heat oil, add green chili and red chilies and saute it for 5-10 seconds. Immediately add chopped onion, fry till onion is translucent. Add the chopped tomato and fry till they are cooked well and becomes a thick gravy and add the salt. Allow this to cool down completely.

  3. Step 3

    Grind the above with coconut, asefoetida with no water and make it thick.

  4. Step 4

    In a tempering pan heat oil, add mustard and urad dhal when mustard splutters add the red chili and curry leaves. Add this seasoning to the ground paste.

  • Add garlic while sauteing red chili if you like garlic taste.
  • Same way ginger can also be added while sauteing red chili.
  • Add or reduce ingredients according to your taste.
  • Adding sesame oil while tempering gives a nice smell and taste.
  • If you can tolerate onion smell, this can be ground in raw without sauteing them.

(*) Enjoy this with rice Idili, dosa, Paniaram, Rava dosa and Ven pongal.