Kara Chutney
A fiery and tangy South Indian chutney made with roasted onions, tomatoes, and red chilies. This vibrant red chutney is the perfect zesty accompaniment for soft idlis, crispy dosas, and uttapams.
For 4 servings
Sauté the Chutney Base
- Heat 2 tbsp of gingelly oil in a pan over medium heat.
- Add 1 tbsp chana dal and 1 tsp urad dal. Sauté for 1-2 minutes until they turn light golden and aromatic.
- Add the dry red chilies and garlic cloves. Sauté for another 30-40 seconds until the chilies puff up slightly.
- Add the chopped onions and a pinch of salt. Cook for 4-5 minutes, stirring occasionally, until the onions become soft and translucent.
- Add the chopped tomatoes, tamarind paste, and the remaining salt. Mix well and cook for 5-7 minutes until the tomatoes turn soft and mushy, and oil begins to separate from the mixture.
Cool and Grind
- Turn off the heat and transfer the sautéed mixture to a plate. Allow it to cool down completely to room temperature. This is crucial for a smooth texture and safe blending.
- Once cooled, transfer the mixture to a high-speed blender or grinder jar.
- Add up to 1/4 cup of water and grind to a smooth, thick paste. Scrape down the sides as needed. Avoid adding too much water to maintain a thick consistency.
Prepare the Tempering (Tadka)
- Heat the remaining 1 tbsp of gingelly oil in a small tadka pan over medium heat.
- Once the oil is hot, add the mustard seeds and let them splutter completely.
- Add the remaining 1 tsp of urad dal and fry for about 30 seconds until it turns golden brown.
- Add the curry leaves and asafoetida. Be careful as the leaves will crackle. Sauté for a few seconds and immediately turn off the heat.
Combine and Serve
- Pour the hot tempering over the ground chutney in a serving bowl.
- Mix well to incorporate the flavors of the tempering throughout the chutney.
- Serve the delicious Kara Chutney immediately with hot idlis, dosas, uttapam, or paniyaram.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a deeper red color without excessive heat, use a mix of spicy Guntur chilies and milder Kashmiri red chilies.
- 2Using pearl onions (sambar onions) instead of regular onions will give the chutney a sweeter, more authentic flavor.
- 3Do not over-roast the dals, as they can turn bitter. A light golden color is perfect.
- 4Ensure the sautéed mixture is completely cool before grinding. Grinding a hot mixture can cause the blender lid to pop off and results in a coarse texture.
- 5For a smokier flavor, you can roast the tomatoes and onions directly over a flame until the skin is charred before sautéing them in the pan.
Adapt it for your goals.
Coconut Kara Chutney
Add 1/4 cup of freshly grated coconut while grinding the chutney for a creamier texture and a milder, slightly sweet flavor.
Mint Kara ChutneyMint Kara Chutney
Incorporate a handful of fresh mint leaves along with the tomatoes during the sautéing step for a refreshing and aromatic twist.
Peanut Kara ChutneyPeanut Kara Chutney
Add 2 tablespoons of roasted, unsalted peanuts to the blender during the grinding process for a nutty flavor and a thicker consistency.
Why this is on our healthy list.
Rich in Antioxidants
Tomatoes are an excellent source of lycopene, and onions contain quercetin, both powerful antioxidants that help protect your cells from damage.
Aids Digestion
Ingredients like garlic, asafoetida, and curry leaves are traditionally known to stimulate digestion and improve gut health.
Metabolism Booster
The capsaicin found in red chilies can provide a temporary boost to your metabolism, which may aid in calorie burning.
Anti-inflammatory Properties
Garlic contains compounds like allicin which have potent anti-inflammatory effects, contributing to overall wellness.
Frequently asked questions
A single serving of Kara Chutney (about 1/4 cup) contains approximately 110-130 calories, primarily from the oil and dals used in its preparation.