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Vara Milagai Chutney | Red Chilli Chutney | Kaara Chutney Recipe

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Vara Milagai Chutney | Red Chilli Chutney | Kaara Chutney Recipe is really a very spicy chutney recipe which goes very well with idli, dosa, chappathi etc.

 
kara chutney recipe
 
Vara Milagai Chutney | Red Chilli Chutney | Kaara Chutney Recipe with step by step pictures for your easy understanding and learning.
 

How to make Vara Milagai Chutney | Red chilli chutney | Kaara chutney

 
Vara Milagai Chutney or Chilli chutney popularly know as Kara Chutney has become my favorite chutney now a days. I first tasted this chutney in my chithi’s house. She is a great cook and cooks variety of chutneys. When I tasted this chutney for the hot hot idli’s, I could not resist myself from asking some more.
 
If you like spicier chutneys like me, then this varamilagai chutney (dried red chilli chutney ) is for you. The main ingredient in this chutney is only the dried red chillies and if you cant tolerate the spiciness, little onion and tomato are added to equalize the spice.
 
So here goes the easy recipe for the Vara Milagai Chutney.
 

 

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Step by step instructions for Vara milagai chutney | Red chilli chutney

Ingredients

Red chillies – 10 nos
Onion – 1 medium sized ( or 10 shallots )
Tomato – 1 medium sized
Tamarind – a small piece
Garlic cloves – 4 to 5
Salt – as per taste
Water – as needed

 

For Tempering
Cooking oil – 2 tbsp (Gingely oil works best)
Mustard seeds – 2 pinch
Urud dal – 1/2 tsp
Curry leaves – few

 
red chilli chutney

Method to prepare the chutney

1. Take the mentioned ingredients. ( I had only 3 cloves of garlic and so added 1 tsp of garlic paste while grinding)

 
2. Transfer them to the food processor adding little water. Add required salt. 
 
3. Grind to a coarse paste. 
 
4. In a pan or vessel, add oil and then the tempering ingredients one by one. Fry till light brown. 
 
 
5. Now add the ground paste.
 
 
6. Sauté it nicely till the extra water and raw smell goes off.
 
 
7. When it comes to thick consistency, switch off the stove. 
 
 

8. Serve it with hot idlis or dosas. I had it with hot kuzhipaniyaram. 

 
vara milagai chutney
 
 
Notes:
1. Adding shallots gives more taste. 
2. The spice level of the chutney can be increased or decreased as per the taste.
3. Gingely oil gives a nice taste, compared to other cooking oil. So try to use gingely oil.

Recipe for varamilagai chutney

Varamilagai Chutney
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Vara Milagai Chutney | Red Chilli Chutney | Kaara Chutney Recipe
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 
Vara Milagai Chutney or Chilli chutney popularly know as Kara Chutney has become my favorite chutney now a days. I first tasted this chutney in my chithi’s house. She is a great cook and cooks variety of chutneys. When I tasted this chutney for the hot hot idli’s, I could not resist myself from asking some more.

Also If you like spicier chutneys, then this varamilagai chutney (dried red chilli chutney ) is for you. The main ingredient in this chutney is only the dried red chillies and if you cant tolerate the spiciness, little onion and tomato are added to equalize the spice.

Course: Side Dish
Cuisine: South Indian, tamil nadu
Keyword: kaara chutney, red chilli chutney, varamilagai chutney
Servings: 3
Calories: 200 kcal
Author: Akila
Ingredients
  • Red chillies – 10 nos
  • Onion – 1 medium sized or 10 shallots
  • Tomato – 1 medium sized
  • Tamarind – a small piece
  • Garlic cloves – 4 to 5
  • Salt – as per taste
  • Water – as needed
For Tempering
  • Cooking oil – 2 tbsp Gingely oil works best
  • Mustard seeds – 2 pinch
  • Urud dal – 1/2 tsp
  • Curry leaves – few
  • red chilli chutney
Instructions
  1. Take the mentioned ingredients. ( I had only 3 cloves of garlic and so added 1 tsp of garlic paste while grinding)
  2. Transfer them to the food processor adding little water. Add required salt.
  3. Grind to a coarse paste.
  4. In a pan or vessel, add oil and then the tempering ingredients one by one. Fry till light brown.
  5. Now add the ground paste.
  6. Sauté it nicely till the extra water and raw smell goes off.
  7. When it comes to thick consistency, switch off the stove.
  8. Serve it with hot idlis or dosas. I had it with hot kuzhipaniyaram.
Recipe Notes

Adding shallots gives more taste. 2. The spice level of the chutney can be increased or decreased as per the taste. 3. Gingely oil gives a nice taste, compared to other cooking oil. So try to use gingely oil.

*post first published on Feb 11th 2016. Updated with recipe.

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