Sunday, 19 June 2022


Kara chutney made with tomatoes is quiet familiar in almost all homes for Idlies, dosas, appams in Tamilnadu.

So simple and easy to make recipe.
I shared so many chutney recipes but this recipe is so unique and instant. I do not prefer either pearl onions or bellary onion and shredded coconut.

This chutney is flavourful and tasty with idlis and dosas as breakfast side dish and even packed for picnics and travels. Since it is made with generous quantity of Cold pressed Gingelly oil, it is having 15 days shelf life or it can be stored in Fridge. 


Medium size Tomatoes  6 pcs
Garlic 4 pcs
Red Chillies 10 pcs optional 
Rock Salt 3/4 tsp
Jaggery powder 1 tsp

For tempering:

Coldpressed Gingelly oil 150 ml
Mustard seeds 3/4 tsp
Whole Urad dal 1 tsp
Curry leaves 10-15 pcs
Asafoetida pinches 3

How to make?

Wash the Tomatoes and chop roughly.
Transfer to the mixie-jar.
Add peeled garlic and Red chillies.
Don't add water.
Blend to a coarse textured paste.
Set ready.
Heat the pan on medium flame.
Pour cold pressed Gingelly oil. 
Add Mustard seeds.
Once they start crackling, turn off the heat.
Add Whole urad dal, curry leaves and Asafoetida.
Saute for a second.
Transfer the tomato paste.
Add rock salt and jaggery powder.
Turn on the heat.
Let boiling until oil separates.
Ready to serve.
Serve with Idlis and dosas.

Step by step images tutorial:


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