In TamilNadu, our breakfast isn’t complete without a chutney. Kaara Chutney is one of the most popular side dishes that is served with Idli,Dosai,Pongal,Kuzhi Paniyaram etc The color of this chutney depends on the variety of tomato & red chilli being used.
From bright red chutney at Hotchips to slightly orange tinted at A2B, to the minty tangy one at Murugan Idli Kadai every hotel in Tamilandu has a unique taste in their Kaara Chutney. Am not a big fan of Saravana Bhavan’s “gojju” type red chutney.
Anyways coming back to this chutney that I usually prepare at home, there are 4 basic ingredients you can customize your chutney based on your preferences. Have seen few who don’t use Urad dal/Uluthamparuppu in their chutneys.I feel the daal helps in giving slightly creamier chutney. So I add them. I follow the below recipe for a family of three. We usually finish half the quantity it in Breakfast itself 😋 Kindly adjust measurements based on the number of people you will be serving