Upsaaru Khara is a rustic spicy chutney made with dry red chilies , herbs and spices. Get's ready under 15 minutes, use it as an accompaniment or make curries , tastes delicious.
This is a regional specialty from Karnataka , popular in Mysore - Bangalore regions and around.
PS : Post contains old as well as new images along with video . This post has been updated from the archives, was first published in January 2014
About this recipe
Uppsarru Khara is a spicy chutney , it's specific to Bengaluru and Mysore regions of Karnataka. There are 2 versions of this chutney , one is green upsaaru khara made with green chilies and other one is is with dry red chilies.
Shelf life of Red upsaaru khara is more when compared with Green one. This post shares the recipe of red upsaaru khara but any how you can refer FAQ section for more details on Green version too.
It's a rustic spicy red chili chutney which is used as a curry paste to make few popular curries like Uppsaaru and uppu- Bassaru. Usually served along with Ragi Mudde .
Dry Red chilies - Use any spicy variant Red chilies. I always use Guntur red chilies for its heat and 2-3 Byadgi red chilies for its color. When used both together it gives a nice color.
Garlic - I use 1 whole Garlic pod which yields around 18-22 garlic cloves.
Tamarind - Tang in the chutney is from Tamarind hence it's recommended.
Spices - Cumin seeds and black peppercorns are used here.
Rock Salt - Traditionally rock salt or crystal salt is used to make upsaaru khara. But you can also use pink salt or powdered salt too.
Herbs - Coriander leaves , try to use organic coriander leaves as much as possible because it not only adds taste but also gives better shelf life.
How make Green Chili Upsaaru Khara ?
Swap red chilies with green chilies and fry green chilies in 1 teaspoon of oil until you see blisters on top and follow the same recipe.
What is the shelf life of this chutney ?
When refrigerated , it stays good up to 2 months. As said, use organic coriander leaves and 1-2 tablespoon of water to make this chutney to extend it's shelf-life. Also use only clean, dry spoons and remove required amount of upsaaru khara and place back jar in refrigerator.
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How to make Upsaaru Khara
Dry Roast dry red Chilies until it starts to smell pungent . Add cumin seeds and black peppercorns onto hot griddle and keep in sunlight for 10-20 minutes.
Amount of heat on iron griddle / skillet is sufficient to remove moisture from cumin seeds and peppercorns.
Now, into a small blender / chutney mixer jar add garlic, tamarind , rock salt , coriander leaves, dry roasted red chilies, cumin seeds and black peppercorns.
Blend everything without adding water as smooth as possible.
Now add 2-3 tablespoon of water and blend to really smooth paste.
Don't add more water , a very little water just as required to blend .
When chutney is smooth enough , store in a air tight glass jar .
Stays good up to 1 week in room temperature . When refrigerated , it stays good for more than 1 month.
When needed , use only dry spoon to take out required amount of upsaaru khar from jar and use it as required. Place back the chutney jar in refrigerator.
Note: This post has been updated from the archives, was first published in January 2014
Upsaaru Khara | Spicy Curry Paste - Mysore Style
- 25 No Dry Guntur or Kashmiri Red Chilies
- ½ tablespoon Tamarind , firmly pressed
- 1 Pod Garlic or 18-20 Garlic cloves big
- ½ tablespoon Jeera / Cumin Seeds
- 1 teaspoon Black Peppercorns
- 1 Small Bunch Coriander Leaves or ¾ Cup Coriander leaves
- ¾ tablespoon Rock Salt or 11/4 tablespoon Regular Salt
- Heat Iron griddle ,dry Roast Red Chilly,till crisp. Allow it to cool.
- Take a mixer chutney jar,add dry roasted red chilly ,add jeera seeds,black peppercorns,garlic and grind, don't add Water while grinding for first time.
- Then add coriander leaves and grind to a smooth paste by adding 2- 3 tablespoon of water.
- Transfer it to a clean airtight glass jar using a spoon ,and store it in refrigerator.