Kaara Chutney Recipe | Spicy Chutney | Instant chutney

Spicy Chutney is a simple and easy chutney which can be whipped up within 5 to 10 mins. This is a kind of no-cook chutney or instant chutney. This goes well with any South Indian breakfast like idli, dosa, uthappam, paniyaram and much more.

Try making this chutney with shallots/sambar onions only, which gives a nice taste to this chutney. As this is a kind of no-cook chutney the shelf life is only 2 to 3 days. But there is no compromise in the taste. This chutney tastes yum. As we are adding lots of chilies, it is necessary to temper with a quarter cup of oil (you need to add a generous amount of oil). To temper always use sesame oil or groundnut oil as this gives a nice flavor to the chutney. Now let us see how to prepare this recipe.

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Kaara Chutney Recipe | Spicy Chutney for idli and dosa

Print Recipe

Kaara chutney for idli and dosa.

• CourseBreakfast
• CuisineSouth Indian

Servings	Prep Time
4 people	5 min

Cook Time

10 min

Servings Prep Time 4 people 5 min

Cook Time 10 min

Kaara Chutney Recipe | Spicy Chutney for idli and dosa Print Recipe Kaara chutney for idli and dosa. CourseBreakfast CuisineSouth Indian Servings Prep Time 4 people 5 min Cook Time 10 min Servings Prep Time 4 people 5 min Cook Time 10 min

Ingredients

To grind

• 15 Sambar Onions/shallots
• 1 Tomato
• 10-12 Dry Red Chili
• 5-6 Garlic pods
• 1/2 inch Tamarind
• salt to taste

To temper

• 1/4 cup Sesame Oil or groundnut oil
• 1/2 tsp Mustard seeds /kadugu
• 1/4 tsp Asafoetida/hing
• 1 strand Curry Leaves/Karuveppilai

Servings: people

Instructions

1. Finely chop the tomatoes. In a mixer add shallots, tomato, dry red chili, garlic pods, tamarind, salt, and grind to smooth paste without adding any water.
2. Heat a pan and add oil. Once the oil gets heated add mustard seeds, hing and curry leave. Let it crackle.
3. Now add the ground paste and stir this for a min only. We need to slightly heat the ground paste and switch off the flame. No need to cook the paste for a very long time. This goes well with idli and dosa.

Recipe Notes

• As we are sauteeing the ground paste for a min only, this stays for 2 to 3 days only.
• When you have no time to saute and make chutney, this instant version comes handy.
• As we are adding lots of chilies, it is necessary to temper with a quarter cup of oil.
• To temper always use sesame oil or groundnut oil as this gives a nice flavor to the chutney.

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Delicious kaara chutney/spicy chutney is ready to relish.

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