Green Chutney For Chaat Using Preethi Turbo Chop

Green chutney recipe can be prepared in many ways based on the requirement. Today I have shown how to make green chutney for chaats with simple ingredients. I prepared this chutney using Preethi turbo chop I received recently for a review. When I got a request to review this product, I accepted it happily as Preethi is one of my favorite brands for kitchen appliances. I have been using Preethi products for more than 10 years and it would be my first choice for mixer grinders.

 

USES OF PREETHI TURBO CHOP

Preethi Turbo Chop is a handy, electric vegetable chopper that perfectly chops the vegetables very finely in no time. It has a 450W powerful motor and sharp blade. So it takes less than a minute to chop onion, tomato and other veggies finely. It also helps to grind chutneys, dips, sauce and puree tomato, onion and coconut masala for gravies. Its an ideal gadget for Indian cooking. Basically Indian cooking needs lots of chopping works. This useful gadget makes our job much easier. Chopping gets done in one touch operation which saves lot of time. Working women, bachelors and people who wants to spend less time in chopping during busy morning hours would find this gadget very helpful. Price is also reasonable. As I already have Philips Chopper and blender, I could easily compare both the products. Preethi turbo chop is easy and fast to use than other brands.

You can find this product in PREETHI KITCHEN APPLIANCES WEBSITE, WITH A

 DISCOUNTED RATE AT AMAZON & FLIPKART.

PARTS OF PREETHI TURBO CHOP

Washable and food grade Lid
Transparent, food grade Bowl with measurements
One Sharp blade
A Motor unit
Plug and instruction manual.

FEATURES OF PREETHI TURBO CHOP

• Powerful Motor
  It has 450 Watts powerful motor in this category
• One Touch Operation
  It does operations like Chopping, Puree, and Grinding in less than a minute
• Quality
  The blade is made up of food grade stainless steel - Laser sharp blades gives superior chopping performance
  It is a food grade material
  Blade is a stainless steel material for longer life
• Reliability
  Easy View - Transparent bowl enables us to have complete control over chopping process
  1 Year Warranty
  Life Long Free Service

TECHNICAL SPECIFICATIONS

Model No. : Turbo Chop

• Voltage: 230V AC 50 Hz
• Power Consumption: 450 Watt
• Capacity: 0.7 Ltr Bowl
• Warranty: 1 Year

WHERE TO BUY THIS PRODUCT

You can find this product in PREETHI KITCHEN APPLIANCES WEBSITE & WITH A DISCOUNTED RATE AT AMAZON & FLIPKART

PROS & CONS

PROS

• Preethi turbo chop looks small & handy. So it occupies less space in kitchen counter.
• Chops the vegetables very finely in less than a minute.
• Chops the nuts & dry fruits too.
• It works really great if you want to grind masala to a coarse paste.
• Perfect for making salsa.

CONS

• You should do it only in batches if you are chopping in large quantity.
• For smooth paste, it takes more than a minute to grind. At that time, the motor body gets heated slightly.
• It would have been better if the product has a wiper/whipping blade for whipping curd & milkshakes.

In the picture below, you can find finely chopped onion, tomato and boiled kabuli chana paste for making chana masala.

Green chutney for Chaat

How to make green chutney for chaat

Cuisine: Indian

Category: Chutney Recipes

Serves: Serves 4

Prep time: 5 Minutes

Cook time: 2 Minutes

Total time: 7 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Coriander leaves - 1/2 cup Mint leaves - 1/4 cup Green chilli - 2 nos Lemon juice - 1 tsp Sugar - 1/4 tsp Cumin powder - 1/4 tsp Garlic cloves - 2 nos Ginger - Very small piece ( Quarter inch) Salt - as needed

METHOD

1. Wash & Chop coriander leaves & mint leaves roughly.
2. In the Preethi turbo chop, take all the ingredients given above.
3. Grind to a smooth paste adding required water.
4. You should wipe the sides and grind at regular intervals to make a smooth paste.
5. Remove in a bowl. Dilute with little water while making chats.
6. Store and refrigerate in a clean bottle. It stays good for a week in refrigerator.

METHOD - STEP BY STEP PICTURES

Wash and chop coriander leaves, mint leaves roughly. Take all the ingredients given in the list. Take the Preethi turbo chopper bowl and fit the blade. Add all the ingredients to it. (You can use mixie instead of turbo chop and grind to paste.) Cover with the lid and grind it without adding water. Wipe the sides, add required water and grind till smooth. Wipe the sides again and grind if needed. After the chutney becomes smooth, transfer to a bowl. Store in a box , refrigerate and use clean spoon every time.  You can dilute the chutney adding little water while adding in chaats. Stays good for a week to 10 days in refrigerator.Enjoy !

 Try this easy, yummy Chaat chutney at home and use it for making bhel puri, papdi chaat, pani puri etc.

Technorati Tags: Green chutney for chaat,green chutney for chaats,preethi turbo chop,preethi turbo chop review

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Kara Chutney Recipe – Hotel Style Kara Chutney For Idli, Dosa

I am a big fan of hotel kara chutney recipe. Whenever we visit a restaurant for breakfast or dinner, myself and my dad ask for more servings of kara chutney (Spicy chutney in English) than coconut chutney and green chutney even though it tastes too spicy. We call it as red chutney. 

Having tasted so many hotel kara chutney recipes, I wanted to try it badly at home. So I came up with this basic version of  hotel style kara chutney and got good results. It tasted great with hot idli and dosa. I hope this chutney tastes good with adai, paniyaram, pongal and instant idli varieties. This chutney will surely remind some hotel taste to you. 

There are many type of kara chutney prepared in Tamil nadu hotels. Usually Tomato, onion, garlic and red chilli forms the base for this chutney. In some places, its also prepared without onion, with coconut or carrot to get nice orange color. In popular hotels like Saravana bhavan, Adayar Anandha bhavan they put urad dal, chana dal, coriander leaves or mint leaves in addition for more yield.

During my recent trip to Salem, we took a parcel of idli sambar along with ginger flavored coconut chutney and kara chutney/Red chutney from A2B, Chinnar. I shared a picture in my Instagram page as well. I wanted to replicate its taste at home. I smelt and tasted every bit of the red chutney to replicate at home. I found tomato, onion, red chilli, garlic, dals and coriander leaves were used to make that chutney. This kara chutney tasted so close to it as I din’t add coriander leaves. 

If you want to make the original A2B style kara chutney, you can add some coriander leaves in this recipe. I am sure you will get the same taste. Also don’t forget to use Kashmiri red chillies / Byadgi chilli and a small portion of red chilli powder to get bright red color. This chutney stays good for one to two days with refrigeration. Lets see how to make restaurant style kara chutney at home with step by step pictures and video.

Do check out my another version of Kara chutney, Hotel style Veg kurma, Hotel style Tiffin Sambar, poori masala, Parotta salna recipes. 

HOTEL STYLE KARA CHUTNEY RECIPE

Kara chutney recipe - How to make hotel style kara chutney/ spicy chutney for idli,dosa

Cuisine: Indian

Category: Chutney Recipes

Serves: 3

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

Chitra Ganapathy

INGREDIENTS

To Saute in oil Cooking oil - 2 tbsp Ripe tomato - 2 nos (Medium sized, 1 cup) Big onion - 2 nos ( Small sized, 3/4 cup) Garlic cloves - 5 nos ( small) Urad dal - 1.5 tsp Chana dal - 1/2 tsp Red chilli - 4 nos ( 2+2 - spicy chilli + Kashmiri chilli. add 6 for spicy chutney) Red chilli powder - 1/2 tsp Salt - As needed Coriander leaves or curry leaves or mint leaves – 1 small sprig (For variations) To Temper Cooking oil - 2 tsp Mustard seeds - 1/2 tsp Curry leaves - few HOW TO MAKE KARA CHUTNEY Wash and chop tomato,onion.Peel garlic and keep it ready. Heat oil and saute dals, red chilli, garlic, onion till transparent. Then add chopped tomato, red chilli powder, salt and cook till pulpy. Cool down and grind to smooth paste. Temper mustard, curry leaves. Add to kara chutney. Mix well & serve with idli, dosa.

METHOD - STEP BY STEP PICTURES

Wash and chop tomato, onion. Peel garlic. Keep it ready. Heat oil in a kadai. Add urad dal, chana dal, red chilli ( I used 2 spicy long chilli & 2 Kashmiri chilli) & garlic cloves. When dals turn golden, add chopped onion. Saute till transparent. Add tomato, red chilli powder, salt. Saute till tomato turns mushy. Switch off the flame & let it cool down. If adding coriander leaves, you can add now & mix well. Grind to smooth paste adding water. Heat 2 tsp oil in a kadai. Splutter mustard seeds, curry leaves & add to the chutney. Mix well & serve with hot idli and dosa. Enjoy !

NOTE

Do not add dals more than the mentioned quantity because the taste of dal dominates & chutney looks like a thick paste. You can also skip chana dal & make only with urad dal. You can add equal quantity of tomato, onion and try this chutney. Add more chillies if you want spicy chutney. I made it medium spicy. For variations, you can add 1 tbsp grated coconut or 1/2 tbsp coriander/mint leaves. If you like the flavor, you can add few curry leaves or 1 tbsp grated carrot, saute with onion and make this chutney.

Try this yummy hotel style kara chutney at home and enjoy with idli,dosa !
I served it with Instant quinoa idli ;))

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Tomato Chutney Recipe Without Onion,Garlic,Coconut–No Onion No Garlic Chutney

 

Tomato Chutney Recipe without onion, garlic and coconut with step by step pictures and video. I have posted varieties of tomato chutney recipes (Thakkali chutney in Tamil) in my website but not even one tomato chutney without onion and garlic. 

This morning, I prepared Kambu idli, dosa (Pearl millet idli / Bajra idli) for our breakfast and prepared this South Indian style tomato chutney recipe without adding onion, garlic and coconut.

 This recipe is very similar to my tomato chana dal chutney but I have used urad dal, coriander seeds as well. It tasted yummy when drizzled with sesame oil. I have already shared an easy tomato thokku recipe without onion and garlic but I never thought to try a chutney recipe.

 I am happy that I tried this no onion no garlic tomato chutney recipe. I am sure this chutney would help people looking for No onion no garlic recipes during festival season or under fasting. Its a good side dish for idli and dosa. Hope you will try this recipe and like it.

 Ok, lets see how to make tomato chutney recipe without onion, garlic and coconut.

Do check out my 50 chutney recipes if interested.

Tomato chutney without onion, garlic and coconut

Thakkali chutney / Tomato chutney recipe without onion, garlic and coconut

Cuisine: South Indian

Category: Chutney Recipes

Serves: Serves 3

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

Chitra Ganapathy

INGREDIENTS

To saute in oil Ripe tomato - 2 nos (Medium sized) Urad dal - 1.5 tsp Chana dal - 1.5 tsp Coriander seeds/Dhania - 1/2 tsp Red chilli - 4 nos ( I used 2 Kashmiri chillies, 2 long chillies) Curry leaves – 5 leaves Hing /Asafetida – 2 pinches Tamarind - A pinch Cooking oil - 1.5 tbsp Salt & Water – as needed To Temper Cooking oil - 1 tsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp

HOW TO MAKE TOMATO CHUTNEY WITHOUT ONION GARLIC 

1. Wash and chop tomato into small pieces, set aside.
2. Heat oil in a kadai and roast the dals, hing, dhania and chilli.
3. Add tomato, salt,tamarind, curry leaves. Saute till mushy.
4. Grind to a smooth chutney and temper with mustard, urad dal.

METHOD - STEP BY STEP PICTURES

Wash and chop tomato into small pieces, set aside. Heat 1.5 tbsp oil in a kadai and roast the urad dal. chana dal, dhania, hing and red chillies. Saute till dals turn golden. Add chopped tomato, pinch of tamarind, hing, salt and curry leaves. Saute till tomato becomes mushy. Let the mixture cool down. Then grind to a smooth paste adding required water. Transfer to a bowl. Heat 1 tsp oil in a small kadai, temper mustard seeds, urad dal. Add to the chutney, mix well and serve with idli, dosa ! Enjoy !

Note

I have used 2 Kashmiri chillies/Byadgi chilli for bright red color and 2 long chillies for spiciness. You can replace Kashmiri chillies with one or two spicy chilli if you like. Addition of Coriander seeds is optional but it gives a  nice flavor. Do not add more than the mentioned quantity. Curry leaves is also for flavor. You can skip if you don’t like it. You can use 1 tbsp of coriander leaves instead. Do not add more curry leaves. Chutney smells raw. As this chutney is without onion and garlic, tempering is a must to enhance its flavor. So don’t skip it.

Try this easy, yummy, no onion no garlic tomato chutney for idli & dosa. You will love it !

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Beetroot Chutney – Beetroot Chutney With Coconut For Dosa, Idli

Beetroot chutney recipe for idli, dosa was in my try list for long time. Usually I make South Indian (Tamil nadu) style beetroot poriyal or kootu at least once in a week as this vegetable has lots of health benefits and is good for liver.

I have always thought of trying a chutney with beetroot just for a change. Recently I got this recipe for beetroot chutney with coconut from my neighbor Ramya. Its preparation is very easy and quick if you have grated beetroot ready in hand. Actually I was thinking the taste of beetroot chutney would be sweet with mild raw smell. But after making this chutney, I realized its the proper cooking of beetroot and its accompanying ingredients decides the taste & flavor of this chutney. 

This chutney is prepared by roasting dal, onion, coconut and grated beetroot. It came out with a bright color and awesome flavor.I prepared it as a side dish for dosa. If you like this chutney, you can have it with chapathi too. Sendhil & myself loved this chutney very much. It can be kept in the fridge and used for 2 to 3 days. For variations, you can use mixed vegetables instead of beetroot. Ramya shared a beetroot vatha kuzhambu recipe too. I will try to post it soon. Now lets see how to make beetroot chutney recipe with step by step photos.

Check out my 50 chutney recipes collection.

mixed vegetable chutney,  Easy beetroot poriyal,  beetroot kootu,  easy beetroot halwa in pressure cooker,  beetroot poriyal with coconut masala,  beetroot poori,  ABC juice

Beetroot chutney recipe - Beetroot chutney with coconut

How to make Tamil nadu style beetroot chutney for idli, dosa

Author: Chitra Ganapathy

Cuisine: South Indian
Category: Side
Serves: 2
Prep time: 5 Minutes
Cook time: 10 Minutes

Ingredients  (1 cup = 250ml)

• Grated beetroot – 1/2 cup
• Grated coconut - 1/4 cup
• Red chilli - 3 to 4 nos
• Garlic - 2 cloves
• Big onion - 1 no
• Chana dal - 2 tsp
• Urad dal - 1.5 tsp
• Hing/ Asafetida - 2 pinches
• Tamarind - a small pinch
• Cooking oil - 2 tbsp
• Salt and water - as needed

  To Temper

• Cooking oil – 1 tsp
• Mustard seeds - 1/2 tsp
• Urad dal - 1/2 tsp
• Curry leaves - few

How to make the recipe

1. Wash and peel the skin of beetroot. Grate and keep aside.
2. Heat 1 tbsp oil in kadai. Saute the dal, chilli, garlic, hing till dal turns golden.
3. Add chopped onion, grated beetroot, tamarind and salt.
4. Saute till beetroot turns pale red in color and raw smell goes off.
5. Add coconut. Mix well and grind everything to a smooth paste.
6. Temper mustard, urad dal and curry leaves. Add to chutney. Mix well and serve with idli,dosa!

Beetroot Chutney Recipe - Step by step pictures

• Wash and peel the skin of a small beetroot. Grate it, measure 1/2 cup and keep aside.

  

• Heat oil in a kadai and saute the urad dal,chana dal, red chilli, garlic cloves and hing. When the dal starts to turn golden in color, add the chopped onion, pinch of tamarind, grated beetroot and required salt.

  

• Saute till onion becomes transparent and beetroot turns pale red in color. Beetroot should be cooked well without any raw smell. It takes nearly 5 to 7 minutes in medium flame. Do not burn the beets.
• Switch off the flame and add grated coconut. Mix well and let everything cool down. Grind to a smooth paste adding water.
• Transfer the chutney to a bowl. Temper mustard seeds, urad dal and curry leaves in a small kadai. Add to the chutney. Mix well and serve with idli or dosa. Enjoy !

  

Notes

• Add more chillies if you want spicy chutney.
• You should saute the beetroot till its raw smell goes off else chutney smells raw.
• Grated beetroot takes less time to cook without raw smell than the cubes or pieces of beetroot.So use grated beets.
• If you have cooked beetroot in hand, you can use that as well.

Enjoy this easy, healthy beetroot chutney with idli & dosa !

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Bombay Chutney Recipe – Kadalai Maavu Chutney – Besan Chutney For Idli, Dosa, Poori

I have heard about Bombay chutney from my friend Shalini but never tried it on my own.She makes it for idli, dosa and poori.I heard this chutney is very popular in North India and Andhra. Its a very quick and easy side dish recipe which needs no dal, no coconut and absolutely no grinding job. Many of you would have tasted this kind of side dish for poori in small road side hotels. Usually I make my MIL’s besan sambar ( Kadalai maavu sambar) for idli, dosa which is slightly different in ingredients and consistency than this Bombay chutney. Last weekend I made this chutney for the first time as a side dish for tomato poori. This is sure a good replacement for our usual potato masala. I am not sure about its combination for idli, dosa but it was really great with poori. I think this chutney should be made thinner and more spicy for accompanying with idli, dosa.For variations and if you are making for your kids, do add some pieces of boiled potato. They will love it. Friends, do try this easy Bombay chutney for poori or idli, dosa. You will like it a lot. Lets see how to make Bombay Chutney aka Besan chutney with step by step pictures !
Check out my 50 chutney varieties for idli and dosa in THIS LINK !

Bombay chutney recipe

How to make Bombay chutney recipe / Besan chutney for poori, idli and dosa

Cuisine: North Indian

Category: Side dish for poori,idli,dosa

Serves: Serves 3

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Besan flour – 2.5 tbsp Ripe tomato - 1 no ( Big) Big onion - 2 nos Green chilli - 3 nos ( slit or finely chopped) Ginger - 1/2 inch piece Curry leaves - few Turmeric powder - 1/4 tsp Asafetida / hing - a pinch Salt - as needed Water - 2 to 3 cups To temper Cooking oil - 1.5 tbsp Mustard seeds - 1 tsp Urad dal - 1 tsp Chana dal - 1 tbsp Coriander leaves - to garnish Lemon juice - few drops ( only if needed, optional)

METHOD

In a wide bowl, take the besan and dilute it adding 2 cups of water. Mix it without lumps and keep aside. Chop the onion, ginger, tomato finely. Slit the green chillies and set aside. Heat oil in a kadai and splutter mustard seeds, urad dal and chana dal. Roast till dals turn golden. Now add the chopped onion,ginger, green chillies and curry leaves. Saute till onion turns transparent. Then add the tomato pieces, saute till mushy. Lastly add the diluted besan flour and mix well.As soon you add it, besan will turn thick. So add 1/2 cup more water if needed. Add the required salt and turmeric powder. Mix well and boil for 5-7 minutes till the raw smell of besan leaves off.   This chutney becomes thick as it boils.So adjust the consistency by adding water in the middle and add more salt if needed. Switch off the stove and garnish with a fistful of coriander leaves. Serve hot with idli, dosa or poori. NOTE : This chutney thickens when it cools down.So you may have to add more water to adjust the consistency while serving. In that case, add hot water, more salt and add little red chilli powder ( if needed), boil for a minute and serve ! Enjoy !

Note

Add more green chillies if you want more spicy chutney. I made it for poori .So I made it mildly spiced and added 2 green chillies. Do not add more besan flour. Chutney will taste and smell raw.If you want to make more quantity, add more besan flour and increase the quantity of onion, tomato and green chilli proportionately. Adding coriander leaves at the end improves the flavor a lot.So do not skip it.

Make this yummy, easy Bombay chutney for idli, dosa and Poori. Enjoy !!

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Kadamba Chutney Recipe – Chutney Varieties

I came to know about this Kadamba chutney recipe from a reader’s request. I thought kadamba chutney and mixed vegetable chutney are one and the same. But then I realized Kadamba chutney is made with the combination of onion, tomato, coconut, ginger, garlic, chilli, urad dal, chana dal, mint+coriander+curry leaves. Its made without carrot, chow chow or any other vegetable. 

This morning, I prepared this chutney for our breakfast as a side dish for idli. I followed the recipe from Sangeetha’s blog. It was very nice and tasty. We all loved it very much. I felt this chutney recipe goes well with dosa, rava idli and even for mixed lentil dosa/ Adai. 

Do try this easy and yummy side dish recipe for your breakfast/dinner and let me know your views. Now lets see how to prepare this yummy South Indian style Kadamba chutney recipe for idli, dosa with step by step photo.

Check out my collection of 48 Chutney Recipes !

Kadamba Chutney Recipe

Kadamba chutney - Side dish for idli, dosa and adai !

Cuisine: Indian

Category: Chutney Recipes

Serves: Serves 2-3

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

Chitra Ganapathy

INGREDIENTS

Cooking oil – 1.5 tbsp Ripe tomato - 1 no Big onion - 1 no Grated coconut - 2 tbsp Red chilli - 2 nos Green chilli - 1-2 no Ginger – 1/2 inch piece Garlic cloves – 3 nos Tamarind - Very small piece Urad dal - 1 tbsp Chana dal - 1 tbsp Mint leaves - 1 sprig Coriander leaves - 1 sprig Curry leaves - 5 nos Salt & water - as needed To temper Cooking oil - 1 tsp Mustard seeds - 1/2 tsp Curry leaves - few

HOW TO MAKE KADAMBA CHUTNEY - METHOD

Wash and chop tomato, onion, green chilli. Peel ginger and garlic. Grate or finely chop the coconut. Set aside. In a kadai, heat oil and saute the urad dal + chana dal. When the dals start to turn golden, add the pinched red chilli and chopped green chilli. Saute for few seconds. Then add the chopped ginger, garlic, onion and saute for a minute. Lastly add the tomato and grated coconut along with the required salt and a small piece of tamarind. Saute until tomato turns mushy. Switch off the flame and add the mint+coriander+curry leaves. Saute quickly. They shrink and mixes well with the mixture. Let everything cool down completely. First grind them to a coarse paste without adding water. Then add water and grind to a thick paste. Remove the chutney to a serving bowl. Temper mustard seeds and curry leaves. Add to the chutney bowl and mix well. Serve with hot idli , dosa or adai ! Enjoy !

Note

Adjust the quantity of chilli as per your taste buds. Adding tamarind is optional but it gives a mild tangy taste to the chutney. Do not add more ginger. It will dominate the chutney flavor. No need to use more coconut. Its just for binding. You can skip it if you don’t want to use it.

Yummy Kadamba chutney is ready to serve with Idli, dosa !!

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Kara Chutney Recipe – Spicy Onion Tomato Chutney

Yesterday I shared Chana dosa/Kondakadalai dosa along with this Kara chutney recipe. As I mentioned in that post, this kara chutney is a good side dish for that dosa. Suchi shared this recipe with me and told this is her mom’s best spicy chutney recipe she makes for Idli, dosa, Pongal and Kara adai. Basically I love red colored onion tomato chutney recipes. Usually Red chutney is my choice in hotels too. When Suchi shared this recipe along with a picture, I was very much tempted and tried this for chana dosa. This spicy, tangy chutney goes well with that soft chana dosa more than coconut chutney. Thank you so much Suchi for sharing your mom's recipe with me. Friends, do try this chutney recipe for Idli, dosa and enjoy! Forgot to tell you, this chutney is without coconut too. Ok, lets see how to make this South Indian style Kara chutney recipe.
Do check out my hotel style Red chutney recipe and Chettinad Red chilli chutney.

Kara chutney recipe

Kara chutney recipe with onion and tomato - Side dish for idli,dosa., pongal and adai

Cuisine: South Indian

Category: Chutney recipes

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 5 Minutes

Total time: 15 Minutes

INGREDIENTS

Ripe tomato - 2 no Big onion - 1 no Red chillies - 4-6 nos ( adjust as per taste, I used 5 byadgi chillies) Dhania/Coriander seeds - 1 tsp Small Garlic cloves - 4 nos Ginger - 1/2 inch piece Cooking oil – 2 tbsp Tamarind – a very small piece Salt & water - as needed To temper Cooking oil or gingely oil - 2 tsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp Curry leaves - few

METHOD

Wash and chop the onion and tomatoes into small cubes. Peel the ginger and garlic cloves. Chop the ginger finely. Heat oil in a kadai. lower the flame and saute the dhania seeds, broken red chillies, garlic cloves and ginger pieces.  Make sure you don’t burn the dhania seeds.Then add the onion slices. Saute for a minute in medium flame. Add tomato pieces, required salt. Saute until tomato turns mushy. Switch off the flame & let it cool down. Add a very small pinch of tamarind and grind to a smooth paste adding required water.Heat oil in a small kadai and temper mustard seeds, urad dal, hing and curry leaves. Add to the chutney. Mix well and serve with Idli, dosa, pongal or adai by drizzling few tsp of gingely oil. Enjoy ! NOTE : You can carry this chutney for travel. In that case, use gingely oil for tempering and add the chutney to the kadai. Let it boil till all the moisture content vanishes. After the chutney becomes thick like a thokku, remove it from the flame and let it cool. Then store in a box and carry it for travel.Stays good for a day. Use clean spoon to handle. For variations, you can skip dhania seeds or ginger and make this chutney. I used Byadgi red chillies to get this bright color. I used nearly 5 chillies. Use 3 chillies for mild spicy taste.

Enjoy this yummy, spicy tomato kara chutney with Idli, dosa and Pongal !! We had it with chana dosa: ))

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Very good recipes Tags: Kara chutney recipe, Spicy chutney recipe, onion tomato chutney, hotel kara chutney recipe, Kara chutney recipe in tamil, kara chutney recipe for dosa, tomato kara chutney recipe, south indian kara chutney recipe, kara chutney recipe, kara chutney south indian, kara chutney for dosa in tamil, Chutney recipes, Chutney varieties

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