Introduction
Rottu Kadai Chutney, also known as Vengeance Kara Chutney, is a fiery and flavorful condiment that is a staple in many South Indian households. Its bold taste and versatility make it a popular accompaniment to various dishes, from savory snacks to hearty meals. This article will guide you through the process of making Rottu Kadai Chutney from scratch, using simple ingredients and easy-to-follow instructions.
Ingredients
- 2 large onions, finely chopped
- 2-3 red chilli peppers, finely chopped
- 1/4 cup grated coconut
- 1 tablespoon tamarind paste
- 1 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon turmeric powder
- Salt to taste
- 2-3 tablespoons water
Equipment
- Blender or food processor
- Small saucepan
- Knife
- Cutting board
Instructions
Prepare the Ingredients
Chop the onions and red chilli peppers finely.
Grate the coconut using a grater or a food processor.
Grind the Ingredients
Add the chopped onions, red chilli peppers, grated coconut, tamarind paste, cumin seeds, mustard seeds, turmeric powder, and salt to a blender or food processor.
Blend or process until the ingredients are finely chopped and the chutney has a smooth consistency. Add water gradually if the mixture is too thick.
Cook the Chutney
Transfer the chutney to a saucepan and cook over medium heat for 5-7 minutes, or until the raw flavors are cooked out and the chutney becomes slightly thicker. Stir occasionally to prevent sticking.
Let it Cool
Remove the saucepan from the heat and let the chutney cool completely before storing.
Tips
Adjust the Heat
The spiciness of Rottu Kadai Chutney can be adjusted by varying the number of red chilli peppers used. For a milder version, use fewer chilli peppers.
Fresh Ingredients
Using fresh ingredients, especially the onions and red chilli peppers, will ensure a more flavorful and authentic chutney.
Storage
The Rottu Kadai Chutney in an airtight container in the refrigerator for up to a week.
Serving Suggestions
Rottu Kadai Chutney can be enjoyed in various ways:
As a dipping sauce for doss idolise, and uttapams.
As a topping for rice or rote.
As a flavour enhancer for curries and stews.