I have also used pearl onions in the recipe, and they give a really good flavour. Instead of pearl onions, you can also use shallots or regular onions.
Serve khara chutney with rava idli, masala dosa or uttapam. Please check out my other chutney recipes here. To make this chutney, you will need the following ingredients.
Ingredients
- 2 tsps. Oil
- 1 tbsp. Urad dal
- 3-4 Garlic cloves
- ¼ cup Onions or pearl onions, chopped
- 4 Nos. Dry Red chillies
- 1 No. Tomato, chopped
- 1 tbsp. Roasted gram
- Tamarind, small size
- Salt, to taste
- Water, as required
For the tempering
- ½ tsp. Oil
- ¼ tsp. Mustard seeds
- Curry leaves, a sprig
- 1 pinch Asafoetida
Method
- Firstly, sauté urad dal, garlic cloves, chopped onion in the hot oil.
- Add dry red chillies and tomatoes to the sauté and let all the ingredients fry for 3 to 4 minutes.
- Transfer the tomato masala in the grinder, also add some roasted gram with some tamarind and salt to taste. Add a little water and grind it into a fine paste.
- To add tempering to the chutney, heat the mustard seeds in oil, once the mustard seeds start spluttering add the curry leaves, asafoetida and let it sauté.
- Add the sautéed mustard seeds and curry leaves to the chutney.
- The spicy red chutney is ready.