September 24, 2010

Onion Chutney | Kara/Spicy Chutney

What should I call this dish I used to call this "Kara Chatni (Spicy Chatni)" but during potlucks my friends asked me why do u call it that way because it was not that spicy..I had to reduce the chillies keeping the kids in mind. My niece used to call this "Red Chatni" and would be happy even if we gave it to her for breakfast and Dinner :-) I usually get reminded of my Mom when I prepare this it is her specialty and it is big hit among my cousins. Of course my cousins gave it a different name "Periyamma Chatni"Ahhhhhhhh...Finally after so much confusion I named it Onion Chatni.

This simple and easy side dish goes well with Idly, Dosa varieties, Pongal etc.,One of my favorites and all my friends like it a lot.

Preparation Time - 5 minutes

Cooking Time - 10 minutes

Serves - 2 - 4


Onion - 2 no
Garlic Cloves - 6 no
Tomato - 2 no
Red Chilly - 3 - 5 no
Coconut flakes - 2 tsp
Roasted gram - 2 tsp
Mustard - 1/2 tsp
Curry leaves
Salt - for taste
Oil -2 tsp

  • Chop the onion and tomato into medium size pieces.
  • Peel and chop the garlic.
  • Heat 1 tsp oil, add onions, garlic, tomato, red chillies one after other and saute well.
  • Once the ingredients are cooked allow it to cool.
  • In a mixer add the coconut flakes, roasted gram, cooked onion, garlic, tomato mixture, salt and grind it to a coarse paste.
  • Transfer to a vessel and add water until desired consistency.
  • Heat remaining oil, add mustard and curry leaves in medium flame.
  • Add the seasoning to the chutney.
  • Serve with Idly, Dosa or Pongal.
  • Do not allow the burnt else the flavor will not be good.
  • Adjust the red chilly according to your desired spice level.

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