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A fiery and tangy South Indian chutney made with roasted onions, tomatoes, and red chilies. This vibrant red chutney is the perfect zesty accompaniment for soft idlis, crispy dosas, and uttapams.
Sauté the Chutney Base
Cool and Grind
A fiery and tangy South Indian chutney made with roasted onions, tomatoes, and red chilies. This vibrant red chutney is the perfect zesty accompaniment for soft idlis, crispy dosas, and uttapams.
This south_indian recipe takes 25 minutes to prepare and yields 4 servings. At 172.47 calories per serving with 2.99g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or side.
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Prepare the Tempering (Tadka)
Combine and Serve
Add 1/4 cup of freshly grated coconut while grinding the chutney for a creamier texture and a milder, slightly sweet flavor.
Incorporate a handful of fresh mint leaves along with the tomatoes during the sautéing step for a refreshing and aromatic twist.
Add 2 tablespoons of roasted, unsalted peanuts to the blender during the grinding process for a nutty flavor and a thicker consistency.
Tomatoes are an excellent source of lycopene, and onions contain quercetin, both powerful antioxidants that help protect your cells from damage.
Ingredients like garlic, asafoetida, and curry leaves are traditionally known to stimulate digestion and improve gut health.
The capsaicin found in red chilies can provide a temporary boost to your metabolism, which may aid in calorie burning.
Garlic contains compounds like allicin which have potent anti-inflammatory effects, contributing to overall wellness.
A single serving of Kara Chutney (about 1/4 cup) contains approximately 110-130 calories, primarily from the oil and dals used in its preparation.
Yes, Kara Chutney is quite healthy. It's packed with vegetables like onions and tomatoes, which are rich in vitamins and antioxidants. The spices like garlic and asafoetida aid digestion. It is also plant-based and relatively low in calories.
To reduce the spice level, use fewer dry red chilies. You can also use milder varieties like Kashmiri red chilies, which provide excellent color with less heat. Deseeding the chilies before use will also significantly reduce their spiciness.
Traditionally, gingelly oil (Indian sesame oil) is used for its distinct nutty flavor, which is authentic to South Indian cuisine. However, you can substitute it with any neutral vegetable oil like sunflower or canola oil if you prefer.
While onions and garlic are key to the traditional flavor, you can make a 'no onion, no garlic' version. Simply omit them and you can increase the quantity of tomatoes slightly or add a tablespoon of grated coconut to compensate for the volume and flavor.
This chutney stays fresh in an airtight container in the refrigerator for up to 4-5 days. For longer storage, you can freeze it in an ice cube tray and then transfer the cubes to a freezer-safe bag for up to a month.
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