SOUTH INDIAN CHUTNEY VARIETY
chutney is a popular condiment in South Indian cuisine that is used as a side dish or accompaniment for various dishes such as dosa, idli, vada, and more.
TAMIL NADU-STYLE KAARA CHUTNEY
Kara is the Tamil word for spicy food. A spicy version of Tomato onion Chutney is commonly referred to as Kara Chutney. Mint, coriander leaves give amazing flavor to the kalava chutney.
SHOULD USE COCONUT OIL?
You can use any oil of your choice but coconut oil gives amazing flavor to coconut-based chutney.
CHOSE RIGHT COCONUT
Fresh or frozen coconut works best for the recipe. Avoid dry coconut or kopra.
FROZEN COCONUT - TIPS TO REMEMBER
If you are using frozen coconut, always thaw them first. You can thaw them at room temperature or microwave oven. If you microwave coconut, cool then grind. If the coconut is frozen add it to the hot tomato mixture, thaw well then grind
AVOID ADDING EXCESS WATER
Always add little water while grinding. Excess water might affect the chutney consistency. Coconut might not grind well if you add a lot of water.
hotel style CHUTNEY
You can pulse grind if you prefer grainy hotel-style chutney.
SHOULD I saute CORIANDER LEAVES?
It is optional but I like the flavor of sauteed coriander leaves.
WILL THE CHUTNEY BE SPICY?
Spice depends on the green chilli and red chilli you use. Adjust according to your spice level Coconut-based recipes in TMF chutney varieties
Ingredients
1 tablespoon coconut oil 3 garlic Small piece ginger 1 cup, heaped onion 1/2 cup, heaped tomato Required salt 1 green chilli 2 red chilli 10 grams mint leaves 1/2 tablespoon pottukadalai 10 grams coriander leaves 1/2 tablespoon roasted peanuts 1 tablespoon + 1/2 tablespoon coconut Tamarind
To temper
1 teaspoon coconut oil 1/2 teaspoon mustard seeds 1 teaspoon urad dal Curry leaves Asafoetida
How to make Kadamba chutney with step-by-step pictures
First, add coconut oil and heat
Furthermore, add ginger and garlic; saute till garlic turns golden brown
Add onion, green chilli, and red chilli; saute till onion turns translucent
Furthermore, add tomatoes; cook till tomatoes turn mushy
Add the required salt; give a quick mix
Furthermore, add coriander leaves and mint leaves; cook till they turn wilted
Add roasted peanuts, pottukadalai, and coconut; mix well and turn off the stove
Cool and add tamarind
Grind the chutney with the required water
Add oil and heat
Furthermore add mustard seeds, urad dal, and curry leaves; let them splutter
Add asafoetida; mix well
Transfer; mix well and serve
