Kara Chutney With Garlic.

“Kara Chutney With Garlic” … A lovely spicy garlic flavoured chutney that can be relished with Dosa / idly / appo etc. When Shobana akka posted kara chutney, I was bowled over and wanted to prepare it immediately, so soaked rice and as there were lots of cucumbers at home made Tausali (Cucumber Dosa) and this chutney as an accompaniment …The only addition I made was I added in garlic as I simply love garlic in chutney and added a little bit of urad dal while tempering … Yummy Yumz … Thanks Shobana akka for the recipe … What a lovely Combo of dishes … Do try this one out, you will love it ..... 

Sometimes when you see a dish posted it attracts you in such a way that come what may you want to try it out immediately. Sometimes though you want to try it out it remains undone and sometimes with time you forget about it though you have saved it. So when Shobana akka, who is very famous in the blog world having a blog Cookingwithshobana.Com had posted in Konkani Delicacies our food group this dish "Kara Chutney" I wanted to do it immediately so that I do not forget about it. I soaked rice for preparation of dosa and since I had loads of green long cucumbers which are in season now prepared Tausali (konkani name) / Cucumber Dosa. The only variation I made to the recipe was I added in garlic for the chutney and a little bit of urad dal for tempering. I am very partial to garlic addition for chutney’s. I simply love the flavor of garlic. For chutney tempering I added a little bit of urad dal as it gives in a lot of yummy flavor and a little bit of crunchiness. You may leave out both if you prefer to keep it satvik. That is you can prepare this chutney without garlic on no onion no garlic days. In all a yummy chutney sure to be liked by all at home.

Ingredients :

Ripe Tomatoes : 3 large

Onions : 3 medium sized

Garlic : 12-15 (cloves)

Kashmiri Red Chilly Powder : 2 tblsp

Salt to taste

Oil : 1 tsp

For Tempering :

Mustard Seeds / Rai / Sasam : ½ tsp

Urad Dal : ¼ tsp

Curry Leaves : 8-10

Oil : 1 tsp

** Wash and chop the tomatoes into small pieces.

** Peel off the skin and cut the onions also into small pieces.

** Peel off the skin of garlic and cut them also into small pieces.

** Heat oil in a thick bottomed kadai, when hot lower the heat and add in the garlic and fry till it turns slightly brownish.

** Add in the onion pieces and further fry till they are tanslucent.

** Add in the chilly powder, salt to taste and continue frying for 2-3 minutes. 

** Note : You can increase or decrease the amount of chilly powder as per your liking. I have added kashmiri red chilly powder which is less spicier in taste, but gives in an awesome colour to the chutney. You may use any chilly powder or you can even add in whole red chillies while frying too. 

** Note : Addition of salt while frying makes the onions or veggies leave in the water held within which helps in frying well without addition of water.

** Lastly add in the tomato pieces and mix well. Cover and cook on low heat mixing well in between for 5-7 minutes. By that time the tomatoes will have softened and cooked. 

** Uncover and allow to cool a bit. Put it in a mixer grinder and grind to a smooth paste. Do not add in water. Remove the ground paste in a bowl.

** For Tempering : Heat oil in a small pan, when hot add in the urad dal and fry on medium heat, when it turns slightly reddish in colour add in the mustard seeds, when they begin to splutter add in the curry leaves, stir fry for a few seconds and pour it over the chutney. Cover and keep the chutney aside for 5-10 mins. for the flavours to seep in.

** “Kara Chutney With Garlic” is done and ready to be served. This chutney goes very well with dosa, idly, appo, poori, oondi or even roti / chapati. I served this with Tausali / Cucumber Dosa and it was really an awesome combination. The recipe of Tausali / Cucumber Dosa will be added in soon in my blog, so keep a watch for the same, will then share the link here.