Kara Chutney is one of those delicious chutneys you get served in Tamil Nadu Hotels. Most are bright red in colour and are spicy as well. Today's version is quite simple and easy to make and all with 4 main ingredients and some of the tempering ingredients.
This Kara Chutney can be considered as 4 ingredient dish for the BM #69 this week. I know I am trying to fix this dish into the rules, however, the ingredients I ignored are commonly found in any South Indian kitchen and I am flexing my chances here. The other Kara Chutney I have is made similarly, however, more onions and cumin adds a different flavour.
Check out the list of Side Dishes for Tiffin Dishes
Kara Chutney ~ Easy Tiffin Chutney
- 2 medium Onions
- 1 medium Tomato
- 5 nos Dry Red Chillies
- 1/2 tsp Tamarind extract
- 1/4 tsp Cumin Seeds
- 1/4 tsp Mustard Seeds
- Salt to taste
- 1 tsp Cooking Oil
- Heat a nonstick pan with 1/2 tsp oil. temper with cumin seeds, then add chopped onions, dry red chillies, saute well. Then add tomatoes and cook till nicely done. Allow to cool down. Add Tamarind and Salt.
- Grind to a smooth paste. Temper with remaining oil, mustard seeds. Adjust salt if required.
- Serve with Idlis. I served with Kuzhi Paniyaram.