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- Kalavai Chutney Recipe – Tamil Nadu Kara Chutney
Mullai January 20, 2020 28092 14 Comments
Accompaniments
Kalavai Chutney Recipe | How to make Kalavai Kara Chutney | Hotel Style Kara Chutney | கலவை சட்னி | Kalavai Chutney Recipe In Tamil | Idli Dosa Side dish | இட்லி தோசைக்கு தொட்டுக்க அட்டகாசமா ஒரு கலவை சட்னி | கலவை சட்னி செய்முறை | Kalavai Chutney in Tamil
WHAT DOES KALAVAI MEAN?
The term Kalavai in Tamil refers to a mixture of many ingredients. This chutney is made using many fresh everyday ingredients from the pantry and also as Kara chutney.
We make different versions of this chutney at home. Some includes Dal while some with just tomato and onions.
Other Chutney Recipe
- Vara Milagai Chutney – Red Chilli Chutney
- Roasted Gram Dal Chutney – 3 Ingredient Pottukadalai Chutney
- Tomato Onion Chutney
- Chettinad Tomato Pudina Chutney – Chettinad Kara Chutney
Print Recipe
Kalavai Chutney
Kalavai refers to mixture of many ingredients that goes into making of this chutney.
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Breakfast, dinner
Cuisine: Indian, south indian, Tamilnadu
Keyword: chutney
Servings: 4
Author: Mullai Madavan
Ingredients
Ingredients – to saute
- 1/4 cup fresh grated coconut
- 1 cup onion preferably red onion
- 1/2 cup tomato
- 5 cloves garlic
- 1 inch ginger
- 6 each dry red chillies
- 1 each green chilli
- 1/2 marble size Tamarind optional, add only if you prefer it tangy
- 1/4 cup mint leaves packed
- 1/4 cup coriander leaves packed
- 10 each curry leaves
- 1/4 cup water
- 3/4 teaspoon salt
- 2 tablespoons oil
Ingredients – to temper
- 1 teaspoon oil
- 1 teaspoon mustard seeds
Instructions
Saute and Pulse
Heat a little oil and saute mint, coriander and curry leaves until lightly crisp and keep this aside to pulse before tempering the chutney.
Saute and Grind
Heat oil in a pan and start sauteing onion, garlic, ginger, tomatoes, dry red chillies, green chilli along with tiny piece of tamarind and grated coconut until the onion cooks to translucent.
Let cool this mixture and grind with salt and water to paste like consistency.
Now just before taking out of the mixer jar, add in the sauteed mint, coriander and curry leaves to this mixture and run the pulse setting in your mixer to just combine it. (do not grind, just pulse)
Temper
Heat a little oil and season with mustard seeds.
Add this to the chutney and its all ready to be served.
Instructions
Saute and Pulse
- Heat a little oil and saute mint, coriander and curry leaves until lightly crisp and keep this aside to pulse before tempering the chutney.
Saute and Grind
- Heat oil in a pan and start sauteing onion, garlic, ginger, tomatoes, dry red chillies, green chilli along with tiny piece of tamarind and grated coconut until the onion cooks to translucent.
- Let cool this mixture and grind with salt and water to paste like consistency.
- Now just before taking out of the mixer jar, add in the sauteed mint, coriander and curry leaves to this mixture and run the pulse setting in your mixer to just combine it. (do not grind, just pulse)
Temper
- Heat a little oil and season with mustard seeds.
- Add this to the chutney and its all ready to be served.
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Written by Mullai
Modest, friendly andhardworking. "Virgoans Rule"..
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14 Comments
Kiruthika July 21, 2020 at 08:49 am
Best chutney recipe ever. Especially pulsing the herbs.. outstanding.. thanks much for sharing.
Reply
Mullai August 01, 2020 at 08:23 pm
Yaaayyyyyy Kiruthika ❤️
Reply
Bavya May 27, 2020 at 07:14 pm
Must try recipe…whenever I browse for tomato chutney recipe I see the usual vathakal and araithal 😋😋😉😉I see varieties only in spice india online … weekly once I make this recipe…recommended to my friends as well 😊😊
Reply
Mullai May 28, 2020 at 08:33 am
That’s sweet of you🥰 I never thought this chutney would get this many love.. so many readers of mine tried it too, was very happy to see the feedback I was receiving.. Thank you Bavya🙏 for all your 💕💕 really appreciate!
Reply
Sirisha Methuku April 20, 2020 at 01:45 am
Hello
Made this chutney fr about three times nw and it’s finger licking good everytime. Thank u so much fr sharing this. I feel almost all tastes are there in this chutney, it’s so versatile. Thks once againReply
Mullai April 20, 2020 at 09:10 am
i can relate to that finger licking good as i have made this myself a thousand times! Thank you Sirisha 🙂
Reply
Yazhini January 24, 2020 at 05:59 am
this is how my MIL used to make tomato chutney for years. Nice to know many ppl like this version
Reply
Mullai January 25, 2020 at 09:23 am
Thats nice, yes there are several versio of it and each family has its own. We make it this way for variatio we add dals, add more tomatoes for color and the lsit goes onnnnnn. Thanks!
Reply
Preethi V January 21, 2020 at 10:24 am
Hi, Tried this chutney for dinner today after seeing your Instagram update. It tasted just wow.
Reply
Mullai January 22, 2020 at 05:44 am
Thank you Preeti💕💕💕happy to hear😊
Reply
Preethi February 06, 2020 at 11:58 am
We tried this chutney and it was yummy.
Reply
Mullai February 07, 2020 at 03:15 pm
Thank you Preethi!
Reply
Rajesh Ruparel January 21, 2020 at 09:10 am
Nice chutney recipe.
Even though I am Gujrati I love south Indian food very much.Reply
Mullai January 21, 2020 at 09:50 am
Thanks Rajesh, do try and let me know how you liked it!
Reply
