kara chutney recipe with step by step photos – south indian recipe of spicy tomato chutney.
recently while preparing dosa, i had made kara chutney. took pics when making the kara chutney, so that i can share the recipe on blog. usually i prepare coconut chutney with dosa or idli, but at times i also make onion chutney or tomato chutney.
i never prepare both the coconut chutney and onion-tomato chutney together. i just make one type of chutney and a sambar to go along with idli or dosa . in most 5 star hotels, they serve both coconut chutney and onion-tomato chutney together in their breakfast buffet.
this chutney is spicy as red chilies are added. you can make it less spicy if you want, by adding less chilies or using chilies which are low in heat. i have also used pearl onions in the recipe and they give a really good flavor. instead of pearl onions, you can also use shallots or regular onions.
serve kara chutney with idli, dosa or uttapam. this chutney specifically also goes very well with vendhaya dosa.
kara chutney recipe
Ingredients (1 cup = 250 ml)
kara chutney ingredients for grinding
- 2 teaspoons sesame oil (til ka tel)
- ¼ cup sliced pearl onions or shallots or chopped onions or 4 to 5 pearl onions (shallots) or 1 small onion
- ½ cup chopped tomatoes or 1 medium to large tomato, chopped
- 1 teaspoon chopped garlic or 4 to 5 medium sized garlic, chopped
- 4 to 5 dry red chilies, can use byadagi or kashmiri red chilies
- ¼ teaspoon tamarind (imli)
- 1 teaspoon split and husked bengal gram (chana dal)
- 1 teaspoon split husked black gram (urad dal)
- salt as required
- ⅓ to ½ cup water for grinding chutney
for tempering kara chutney
- 2 teaspoons sesame oil (til ka tel)
- ½ teaspoon mustard seeds (rai)
- 7 to 8 curry leaves (kadi patta)
- 1 pinch asafoetida (hing)
How to Make Recipe
sauteing & grinding for kara chutney
- heat 2 teaspoons sesame oil in a pan.
- lower the flame and then add 1 teaspoon urad dal (split husked black gram) and 1 teaspoon chana dal (split & husked bengal gram).
- on a low flame, saute both the lentils till they start turning golden.
- then add 1/4 cup sliced pearl onions/shallots or 1/4 cup chopped onions.
- stir and saute till the pearl onions begin to turn golden. then add garlic.
- now add 4 to 5 dry red chilies. saute for half a minute.
- next add 1/2 cup chopped tomatoes.
- add salt & tamarind.
- saute the tomatoes on a low flame till they soften.
- switch off the flame and let the kara chutney mixture become warm or cool down at room temperature.
- once the tomato mixture becomes warm or cools, then add it in a chutney grinder or a small blender.
- add 1/4 cup water and grind to a smooth paste.
- remove the chutney in a a bowl and keep aside.
- add remaining 1/4 cup water and run the grinder jar again, so that the kara chutney sticking at the sides and the bottom get mixed with water.
- add this chutney mixed water to the bowl and mix very well.
tempering for kara chutney
- in the same pan or a different pan, heat 2 teaspoons sesame oil. add ½ tsp mustard seeds and crackle them.
- then add 7 to 8 curry leaves and a pinch of asafoetida.
- saute till the curry leaves become crisp.
- pour the tempering mixture in the kara chutney. mix well.
- serve kara chutney with idli, dosa or uttapam. this spicy tomato chutney also goes well with paniyarams.
Notes
few tips for making kara chutney
- you can add less or more water depending on the kara chutney consistency you want.
- you can add less dry red chilies for a less spicy version.
- you can also use dry red chilies which are low in heat for a less spicy chutney.
- you can remove the seeds from dry red chilies.
- if tamarind is not available, then skip it.
how to make kara chutney recipe
1. heat 2 teaspoons sesame oil in a pan. lower the flame and then add 1 teaspoon urad dal (split husked black gram) and 1 teaspoon chana dal (split & husked bengal gram).
2. on a low flame, saute both the lentils till they start turning golden.
3. then add ¼ cup sliced pearl onions/shallots or ¼ cup chopped onions.
4. begin to sauté.
5. saute till the pearl onions begin to turn golden. then add 1 teaspoon chopped garlic.
6. now add 4 to 5 dry red chilies. you can use byadagi red chilies or kashmiri red chilies. i used byadagi chilies.
7. saute for half a minute or till the red chilies change color.
8. now add ½ cup chopped tomatoes.
9. mix well.
10. season with salt as per taste. mix well.
11. next add ¼ teaspoon tamarind.
12. saute the tomatoes on a low flame.
13. the tomatoes need to get softened. so stir and saute till they soften. switch off the flame. let the kara chutney mixture become warm or cool down at room temperature.
14. once the tomato mixture becomes warm or cools, then add it in a chutney grinder or a small blender. add ¼ cup water and grind to a smooth paste.
15. remove the chutney in a a bowl and keep aside.
16. add remaining ¼ cup water and run the grinder jar again, so that the chutney sticking at the sides and the bottom get mixed with water. add this chutney mixed water to the bowl and mix very well.
tempering for kara chutney
17. in the same pan or a different pan, heat 2 teaspoons sesame oil. add ½ tsp mustard seeds and crackle them.
18. then add 7 to 8 curry leaves and a pinch of asafoetida. saute till the curry leaves become crisp.
19. pour the tempering mixture in the kara chutney. mix well.
20. serve kara chutney with idli, dosa or uttapam. this spicy tomato chutney also goes well with paniyaram.
I tried… Came out well…..
Hi, I had a question. I see garlic being mentioned in the ingredients but not mentioned in the preparation. Where should the garlic be used? Thank you.
thanks arvind for letting me know. garlic is added once the pearl onions become golden. i will update in the post.
Nice recipe. For how long can we store these chutneys?
stays good for 3 to 4 days in the fridge.