Kara Chutney

How to Prepare

1. Heat 2 tablespoons of oil in a frying pan over medium heat.
2. Add 20 dried red chilies and sauté for 1-2 minutes until they turn slightly darker.
3. Add 10 small onions (or 5 medium onions, roughly chopped) and 10 garlic cloves. Sauté until onions turn translucent (about 3-4 minutes).
4. Add 5 medium tomatoes (roughly chopped) and cook until they become soft and mushy (about 5 minutes).
5. Add 2 teaspoons of tamarind paste and salt to taste. Mix well and cook for another 2 minutes.
6. Turn off the heat and let the mixture cool completely.
7. Transfer the cooled mixture to a blender or mixer grinder and blend into a smooth paste. Add a little water (2-4 tablespoons) if needed to adjust consistency.
8. For tempering, heat 2 tablespoons of oil in a small pan. Add 2 teaspoons of mustard seeds and let them splutter.
9. Add 2 teaspoons of urad dal and a few curry leaves. Sauté until the dal turns golden brown.
10. Pour this tempering over the chutney and mix well.
11. Serve the Kara Chutney with idli, dosa, or any South Indian breakfast dish.