Description

Chettinad Kara Chutney is a fiery and flavorful condiment from the Chettinad region of Tamil Nadu. This spicy onion, tomato, and garlic chutney is a popular accompaniment to idli, dosa, vada, and pongal, known for its robust taste and vibrant red color.

Ingredients

For the Chutney

• 3-4 tablespoons Gingelly Oil (Sesame Oil)
• 1 teaspoon Mustard Seeds
• 1 teaspoon Urad Dal
• 1 sprig Curry Leaves
• 8-10 Dry Red Chillies (Gundu Milagai) (Adjust to spice preference)
• 8-10 Garlic Cloves
• 1 cup Small Onions (Shallots) (Finely chopped)
• 2 medium Tomatoes (Finely chopped)
• 1 small Tamarind (gooseberry sized ball, soaked in a little water)
• Salt (To taste)
• 1 pinch Jaggery (Optional, for balance)

Instructions

1. Heat gingelly oil in a pan or kadai over medium heat.
2. Add mustard seeds and urad dal. Let the mustard seeds splutter and urad dal turn golden brown.
3. Add curry leaves and dry red chillies. Sauté for a few seconds until the chillies change color slightly, being careful not to burn them.
4. Add garlic cloves and sauté until fragrant, about 1-2 minutes.
5. Add the finely chopped small onions and sauté until translucent and slightly golden brown.
6. Add the finely chopped tomatoes and sauté until they become soft and pulpy.
7. Add the soaked tamarind and a pinch of jaggery (if using). Mix well.
8. Add salt to taste. Cook for another 2-3 minutes, stirring occasionally, until the moisture has reduced slightly and the mixture comes together.
9. Remove the mixture from heat and let it cool down completely.
10. Transfer the cooled mixture to a blender or mixer grinder. Grind to a smooth or slightly coarse paste, as per your preference, without adding water. If needed, add just a teaspoon or two of water.
11. Transfer the Chettinad Kara Chutney to a serving bowl. Serve fresh with idli, dosa, vada, pongal, or upma.