Coriander leaves 2 bunches
Tomatoes 8
Garlic 12 flakes
Ginger 1 inch piece
Tamarind a small gooseberry size
Grated coconut cup
Red chillies 10
Salt to taste
Oil for frying
Mustard seeds 1/4 tsp
Kara Chutney - Directions:
Wash and chop tomatoes into medium sized pieces.
Wash and chop coriander leaves.
Heat little oil, fry garlic, red chillies, tomatoes, coriander leaves till moisture is absorbed.
Add grated coconut at the end and fry for a minute.
Add tamarind paste.
Remove from fire and allow it to cool to room temperature.
Add ginger, salt to the fried mixture and grind to coarse paste.
Season mustard seeds in little oil and add to the chutney.
Serve with Idli, dosa .
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