kara chutney recipe, spicy tomato chutney recipe
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4.5 from 2 votes

Kara Chutney

Kara chutney is a south indian recipe of spicy tomato chutney.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: breakfasts
Cuisine: south indian
Servings: 2 to 3
Author: Dassana Amit


Ingredients for grinding

  • 2 teaspoons Sesame oil
  • 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
  • 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

  • 2 teaspoons Sesame oil
  • ½ teaspoon Mustard seeds
  • 7 to 8 Curry leaves
  • 1 pinch Asafoetida (hing)


sauteing & grinding

  • 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 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 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.


Few tips for making kara chutney

  1. You can add less or more water depending on the kara chutney consistency you want.
  2. You can add less dry red chilies for a less spicy version.
  3. You can also use dry red chilies which are low in heat for a less spicy chutney.
  4. You can remove the seeds from dry red chilies.
  5. If tamarind is not available, then skip it.