📝 About This Recipe
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
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1
Heat gingelly oil in a pan or kadai over medium heat.
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2
Add mustard seeds and urad dal. Let the mustard seeds splutter and urad dal turn golden brown.
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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.
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4
Add garlic cloves and sauté until fragrant, about 1-2 minutes.
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5
Add the finely chopped small onions and sauté until translucent and slightly golden brown.
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6
Add the finely chopped tomatoes and sauté until they become soft and pulpy.
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7
Add the soaked tamarind and a pinch of jaggery (if using). Mix well.
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8
Add salt to taste. Cook for another 2-3 minutes, stirring occasionally, until the moisture has reduced slightly and the mixture comes together.
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9
Remove the mixture from heat and let it cool down completely.
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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.
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11
Transfer the Chettinad Kara Chutney to a serving bowl. Serve fresh with idli, dosa, vada, pongal, or upma.
💡 Chef's Tips
Use good quality gingelly oil for authentic flavor. Adjust the number of red chillies to control the spiciness. Adding a small piece of jaggery helps balance the flavors, especially the tanginess from the tamarind and tomatoes. Ensure the mixture is completely cool before grinding to get a better texture. For longer shelf life, you can temper the ground chutney again with mustard seeds, urad dal, and curry leaves in a little oil.
🍽️ Serving Suggestions
Idli Dosa Vada Pongal Upma