![The shelf life of Andhra Kara Chutney is 2 months. The shelf life of Andhra Kara Chutney is 2 months.](https://images.news18.com/ibnlive/uploads/2021/07/1627283897_news18_logo-1200x800.jpg?impolicy=website&width=510&height=356)
The shelf life of Andhra Kara Chutney is 2 months.
The ingredients needed to prepare Andhrakara Chutney are dry chilli, tamarind, garlic, onion, curry leaves, ghee, mustard, urad dal and salt.
South Indian cuisine is famous for its side chutneys, which are loved by people all over the world. A traditional Andhra meal always consists of spicy, hot and tangy chutneys that enhance the taste of the dish. Andhra Kara Chutney is one of the best side dishes to go with any South Indian breakfast and tiffin recipe.
You can easily make chutney at home using onion and garlic. The shelf life of this chutney is 2 months. Apart from traditional South Indian delicacies like idli and dosa, you can also consume this chutney with flatbreads like roti, paratha or toasted bread.
ingredient
Preparing Andhra Kara Chutney does not require any exotic ingredients. The ingredients needed for preparation are dry chilli, tamarind, garlic, onion, curry leaves, ghee, mustard, urad dal and salt. You can also leave out the garlic if you are allergic or don't like the taste of garlic. However, I recommend using garlic as it adds a tangy flavor to the chutney. The amount of red chilli needed for the chutney is flexible. You can add or reduce as needed.
recipe
First, soak tamarind and red pepper in water for one hour. After that, put the soaked red pepper and tamarind in a mixing bowl, mix with salt, and grind. After preparing the dough, keep it aside in an airtight bowl. Next, add a spoonful of butter to the pan and heat over medium heat. Once hot, add mustard seeds and urad dal. Fry the lentils until golden brown. Add curry leaves and a few cloves of garlic. Stir for a while.
Once everything is well fried and golden brown, add chilli paste, tamarind extract, a pinch of salt and jaggery powder (if required). There should be about 5 minutes between mixing the red pepper paste and tamarind extract. Mix well, cover and cook for 5 minutes. You need to make sure that the raw odor of the ingredients disappears during cooking. To make a thick Kara chutney with a long shelf life, cook it further until the oil releases from the sides of the pan and all the moisture evaporates. When the chutney is finished, turn off the stove and let it cool. You can then transfer it to an airtight container.