Karam chutney

The weather is hot but we cannot still miss some of the dishes. One such dish is the Karam chutney, a popular andhra delicacy. There are various ways to prepare this dish. The one I posted consumes between 1.5 to 2 spoons of oil. The chili I use is from Guntur and it is one of the hottest chili.

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We generally consume buttermilk or tender coconut water to compensate the eat. The weather being very hot in many places it is good to have such drinks after we consumer spicy food.

Karam chutney

Recipe Cuisine: Indian|  Recipe Category: Side dish

Prep Time: 10 mins | Cooking Time:10-15 mins
Gas : Low Flame | Yields: 3/4 cup 

 

Ingredients

To Grind Red Dry chilli -12 -15 Tomato – 1/2 medium Roasted Peanuts – 1 tblsp Sesame Seeds – 1/2 spoon Tamarind – Small lemon size Garlic – 2 Onion – 1/2 big size Jaggery – 1 spoon (Adjust to taste) Salt to taste Water – 4 spoon (Adjust ) To Temper Sesame Oil – 1.5 to 2 spoons Hing – A pinch Mustard – ¼ spoon Channa Dhal – 1tsp Small Onion – 8 Curry Leaves – few To Garnish Coriander – small bunch Measurements 1 tsp = 5ml 1 cup = 250 ml

Preparation

1.       Soak Red chili in hot water for 15 minutes. Make sure the water is just enough to soak the chili. Do not omit this step as it softens the dry chili. 2.       Put all the ingredients in the “To Grind” table into a mixer except  jaggery. The soaked red chilli must be added with the same water. 3.       Grind it to a nice paste. Add Jaggery by adjusting to your taste at the end and grind for one more time. 4.       Take a pan, put the ingredients in “To Temper” table one by one. 5.       Once fried, add the ground mixture and keep frying until the oil oozes out. Karam chutney is ready. Serve it with idlies & dosa’s and make sure to drink a lot of water as it is too hot.

Notes

• The chili spice levels will differ between chili's. The spice level mentioned above is very spicy version you may adjust accordingly.
• The ground mixture must be cooked very nicely in low flame as all of them were grounded raw. The indication is the oil coming out.
• You may store this in refrigerator between 5 to 7 days.
• After making the chutney if you feel its very spicy for your taste buds you may add lemon to reduce the spice.