Kitchen Journal
Avasara Chutneyfor Craving Nights
The chutney that rescued many late nights in our newly married days.
20 mins Easy Easy
A Bowl Full of Memories
There was a time when my husband and I spent our evenings exploring Dubai and returned home craving only one thing—comfort. Not fancy dinners. Just soft idlis and a quick homemade chutney. This Avasara Chutney was born on those tired nights. Made with whatever was available in the kitchen, it somehow managed to taste exactly like home.
Ingredients
- 1 medium tomato
- 1 medium onion
- 2–3 dried red chillies (or ½ tsp My MIL Garden Chilli Powder)
- 3–4 garlic cloves (optional)
- A tiny piece of tamarind
- Salt to taste
- 2 tbsp gingerly oil (sesame oil)
- ½ tsp mustard seeds
- Few curry leaves
How to Prepare
- Add the tomato, onion, red chillies, garlic, tamarind, and salt to a mixer jar. Blend into a smooth paste
- Heat gingerly oil in a pan. Add mustard seeds and allow them to splutter. Toss in the curry leaves and let the aroma fill your kitchen.
- Pour the blended mixture into the pan. Give everything a good stir.
- Reduce the flame and allow the chutney to simmer slowly. If you're making idlis, this is the perfect time to steam them.
- Continue cooking until the oil begins to rise and gently float around the edges of the chutney. That's when you know it's ready.
MIL Tip
The magic happens during the slow simmer. The onion loses its sharpness, the tomato turns sweeter, and the gingerly oil ties everything together beautifully.
Made With
Red Chilli Powder
Truely Spicy
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