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Spicy Kara Chutney
Kara chutney is a spicy chutney made with pearl onions (shallots), tomatoes, spices and herbs from the Tamil Nadu cuisine.
Prep Time
5
minutes
mins
Cook Time
15
minutes
mins
Total Time
20
minutes
mins
Course:
Breakfast
Cuisine:
South Indian
Diet:
Vegetarian
Difficulty Level:
Moderate
Servings:
2
to 3
Author:
Dassana Amit
Ingredients
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)
Instructions
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 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 kaara 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 kaara chutney with idli, dosa or uttapam. This spicy chutney also goes well with paniyarams.
Notes
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.