Kara Chutney/Onion-tomato chutney

Kara Chutney- Tangy, spicy south Indian accompaniment for variety of tiffin items especially for idli, dosa and uthappam. This is a chettinad side dish specially made to pair up with vellai - paniyaram and other paniyaram varieties which are rice and lentil based dumplings. The sweetness from the onions is balanced by the tanginess from tomatoes and tamarind and enhanced by the use of red chillies and garlic.

Ingredients:

Vegetables:

Onions : Medium sized regular onions as well as shallots are used.

Tomatoes: Country variety tomatoes are used. Regular big ripe tomatoes can be used. Increase the amount of tamarind in this case.

Lentils : Chana Dal is used, alternatively whole urad dal can also be used. Split urad Dal is used in the seasoning

Spices: 

Gundu red chillies are used. Thin, long red chillies also can be used. If you prefer red colour add byadgi chillies too, Garlic is used, white crystal salt is used. Pink or fine salt can also be used.

Seeds: Mustard seeds are used.

Herbs - Curry leaves are used.

Asafoetida/hing - Solid form is used, by using a pinch while sautéing.

Oils and fats: Sesame oil is used, though any oil can be used.

Storage:

Stays good for 2/3 days in the fridge, saute the vegetables till all the water evaporates and vegetables shrink in their size. Also, increase the amount of oil in the seasoning.

Reheating can be done either in a microwave or stovetop.

Equipments used: Kadai/pan, seasoning pan, blender.

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Onion Tomato Chutney

Recipe:

Onion tomato chutney with dals and spices

Total time taken: 25 minutes

No. Of servings: 4

Ingredients with measurements:

Oil - 2 tbsp

Onions - 2 (medium)

Shallots - 1 handful

Tomatoes- 1 ( big)

Chana dal - 1 tbsp

Tamarind - big marble size

Garlic - 4-5 cloves

Red chillies - 4-5 

Asafoetida/hing - a pinch

Tempering:

Mustard seeds - 1/2 tsp

Split urad dal- 1/2 tsp

Curry leaves - a few

Directions with Pics:

1. Chop the vegetables.

2. Heat oil in a kadai/pan, add hing, chana dal saute till they turn slightly golden.

 3. Add onions, saute , when they turn pink, add garlic, saute till golden.

3. Add tomatoes, saute till they turn soft and mushy.

4. Add red chillies, tamarind saute well. Allow to cool down.

5. Take everything in a blender, add salt, grind to a smooth paste, by adding water to chutney consistency.