Kara Chutney or Hotel Style Red Chutney is one quick & easy to make chutney that pairs well with many South Indian Tiffin recipes like Idli/Dos, Pongal, Chapathi, Paniyaram, Adai, etc
• Repeat this for all the eggplants and set aside to cool• Meanwhile, roast green chilies, curry leaves and chana dal in a few drops of oil till they change color• Grind the above with coconut, turmeric, salt, tamarind, jaggery, coriander leaves, adding a little water if needed• Transfer the ground chutney to a serving bowl• Once the burnt eggplant is cool enough to handle, peel the outer charred skin
Always add fresh coconutfor best Results. Tempering is not necessary for this chutney. This Chutney tastes Great with Idli,Dosa,chapathi,Roti, Akki Roti,Paniyaram,Appam,Bonda & vadai
Here I won't add onion, garlic and coconut which is purely mint chutney without any other veggies. Mint chutney will suitable for idli, dosa even chapathis too
* Now add all the ingredents ,except coconut ,into the pan and fry. Mint in any form is accepted in my world and mint in any form is not accepted in my husband's world
All the Vegetables said we are Faithful in Delivering the Essential Vitamins and Nutrients to the Body and also Accountable for creating the Perfect Texture and the Consistency,hence we should be stated as a Victory Ingredient
You can use half the quantity of byadige chilli ( red chilli ) and for the remaining half, you can use guntur chillies too, if you wish to have a very hot and spicy chutney powder
