Kara chutney is a simple, spicy & tasty chutney recipe prepared with onions and tomatoes along with other spices. Kara chutney is very popular chutney in south India especially Tamil nadu. In Tamil nadu hotels, breakfast recipes are usually served with coconut chutney and Kara chutney.
Kara chutney is a spicy & tangy chutney recipe which goes well with any south Indian breakfast recipes like idli, dosa, vada, uthappam, pongal etc. You can have this chutney with hot plain rice along with some ghee too.
This chutney can be prepared very quickly and also requires very minimal ingredients. Onions and tomatoes are the two main ingredients in the recipe along with dals, garlic, ginger and red chilli which gives good texture, taste and color to the chutney. Sautéing all the ingredients are very important so that the chutney has a good flavor of each ingredient used.
Red chillies are used in this chutney recipe and hence you get a red color. But you can replace red chillies with green chillies too. Do adjust the quantity of chillies to suit your taste. To reduce the spiciness, deseed the chillies before roasting them. You can use equal quantity of onions and tomatoes or can use more tomatoes than onions too if you prefer the chutney to be more tangy. You can also add a small piece of tamarind too while grinding the chutney.
You can also check varieties of chutney recipes here; red coconut chutney, coconut garlic chutney, pudhina chutney, garlic coconut red chutney, tomato garlic chutney, spicy red chutney, mint coriander chutney, sweet tamarind chutney, dates tamarind chutney and more.
1 medium sized onion, chopped
2 tomatoes, chopped
½ tsp channa dal
½ tsp urad dal
½ inch ginger, chopped
4-5 garlic cloves, roughly chopped
4-5 red chillies, use spicy variety and kashmiri/byadgi chillies
½ tsp mustard seeds
1 spring curry leaves
Salt, to taste
Water, for grinding
Coconut oil or sesame oil
- Heat a pan and add 1 tsp coconut oil or sesame oil. You can also use any other cooking oil too. Once oil is hot, keep the flame on medium low and add channa dal. Fry for few seconds.
- Also add urad dal and fry both the dals till they turn golden. Add red chillies and fry for few seconds. You can add 2 each spicy variety and kashmiri or byadgi chillies.
- Now add chopped ginger, garlic and onions. Fry till onions turn transparent. Add chopped tomatoes and sauté well till it turns soft.
- You can add little salt while sautéing tomatoes. Switch off the flame and let it cool down completely.
- In a mixer jar, add the cooled ingredients. Grind it to paste by adding water as needed to get a fine paste. do not add more water as the chutney is slightly on a thicker side.
- Transfer the ground Kara chutney to a bowl. Add salt to taste and mix well.
- Heat a pan or tadka pan and add 2 tsp oil. Add mustard seeds and let it splutter. Add hing and curry leaves. Pour this hot seasoning to the chutney.
- Serve Kara chutney with idli, dosa, pongal etc.
- Adjust red chillies to suit your taste. You can also deseed the chillies before frying.
- For more tanginess in the chutney, add a small piece of tamarind while grinding the roasted ingredients.
- Coconut oil or sesame oil gives a good aroma to the chutney. hence recommended, but you can use other cooking oil too.
- You can also add little urad dal and channa dal for the seasoning too.
- Store the remaining kara chutney in an airtight container and refrigerate for later use.
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