Kara Chutney | South Indian Tomato Chutney for Idli and Dosa

Kara Chutney is a bold, spicy, and flavorful South Indian Chutney made primarily with red chilies, tomatoes, onion and garlic. It is a popular accompaniment for idli, dosa, paniyaram and even chapati.

Unlike coconut chutney, Kara Chutney has a strong heat level, making it a favorite for those who enjoy spicy South Indian flavors. It is especially popular in Tamil Nadu as a side dish for idli, dosa, and other tiffin items.

The word “Kara” in Tamil means “spicy” or “Hot”. Since it is made with red chilies and has a bold, fiery taste, it gets its name from this characteristic spiciness. Here I am sharing easy Kara Chutney recipe with step by step instructions and video.

Recipe Video for Kara Chutney

If you like this video for Kara Chutney, Please subscribe to our Youtube Channel https://www.youtube.com/@CookwithDii  & don’t forget to click the BELL icon so you can be the first to know when we post a new video.

How to make Kara Chutney

In a pan heat 1 tbsp oil over medium heat.

Add 1 tbsp chana dal, 1 tbsp urad dal, 1 tsp cumin seeds and roast until lentils slightly change color.

Now add 3 garlic cloves, 1 inch ginger, 1 chopped onion and cook until onion turns translucent.

Next add in the 2 chopped tomatoes, salt, 2 dry red chilies, 3 dry kashmiri red chilies, cover the pan and cook until the tomatoes turn soft. Allow it to cool completely.

Add cooked mixture into blender along with water as required and blend it into a smooth paste.

For Tempering

Heat ½ tbsp oil in a tadka pan over medium heat.

Add ¼ tsp mustard seeds and let them splutter.

Now add ½ tsp urad dal and let them turn golden.

Toss in curry leaves and fry for a few seconds.

Pour this tempering over the chutney and mix well.

Tips

You can store the chutney in an airtight container in refrigerator for up to 4-5 days.

Adjust the spice level as per your taste.

Kara Chutney | South Indian Style Tomato Chutney for Idli and Dosa

Recipe by Divya PatelCourse: SidesCuisine: Indian

Servings

4

servings

Prep time

5

minutes

Cooking time

15

minutes

Total time

20

minutes

Kara Chutney is a bold, spicy, and flavorful South Indian Chutney made primarily with red chilies, tomatoes, onion and garlic. It is a popular accompaniment for idli, dosa, paniyaram and even chapati.

Ingredients

• 1 Tbsp Oil

• 1 Tbsp Chana Dal

• 1 Tbsp Urad Dal

• 1 Tsp Cumin Seeds

• 3 Garlic cloves

• 1 Inch Ginger

• 1 Onion (chopped)

• 2 Tomato (chopped)

• Salt to taste

• 2 Dry Red Chili

• 3 Dry Kashmiri Red Chili

• Water as required

• For Tempering

• ½ Tbsp Oil

• ¼ Tsp Mustard Seeds

• ½ Tsp Split Urad Dal

• Few Curry Leaves

Directions

• In a pan heat 1 tbsp oil over medium heat.
• Add 1 tbsp chana dal, 1 tbsp urad dal, 1 tsp cumin seeds and roast until lentils slightly change color.
• Now add 3 garlic cloves, 1 inch ginger, 1 chopped onion and cook until onion turns translucent.
• Next add in the 2 chopped tomatoes, salt, 2 dry red chilies, 3 dry kashmiri red chilies, cover the pan and cook until the tomatoes turn soft. Allow it to cool completely.
• Add cooked mixture into blender along with water as required and blend it into a smooth paste.
• Tempering Preparation
• Heat ½ tbsp oil in a tadka pan over medium heat.
• Add ¼ tsp mustard seeds and let them splutter.
• Now add ½ tsp urad dal and let them turn golden.
• Toss in curry leaves and fry for a few seconds.
• Pour this tempering over the chutney and mix well.

Notes

• You can store the chutney in an airtight container in refrigerator for up to 4-5 days.
• Adjust the spice level as per your taste.

If you like this recipe, do not forget to share it with your friends and family!