KARA CHUTNEY

Kara chutney or spicy chutney is a popular South Indian condiment commonly served with South Indian breakfast. South Indian breakfast is usually served with 3 types of chutney: coconut chutney, red chutney(kara chutney) and Green chutney(mint and coriander chutney). Kara chutney has a mild spicy and tangy flavour to it.

Kara chutney is made with onion, tomato, red chillies and tamarind. The spiciness from red chillies and the tanginess from the tamarind gives it a unique taste. It is not only served with breakfast, but also is served with snack. Kara pidi kozhukattai, vadai and bonda are some of the snacks that goes really well with kara chutney.

ABOUT THE RECIPE:

There are so many variations for kara chutney. Every variation has its unique taste and flavour. Generally, garlic is added to this recipe but, I don’t add garlic for this recipe. The ingredients are sauteed in a tablespoon of oil and then blended to a fine paste. It is then tampered with few spices.

*Tampering is optional. This recipe tastes good even without the tampering.

INGREDIENTS FOR KARA CHUTNEY:

• ONIONS – 3 NOS.
• TOMATOES – 3 NOS.
• TAMARIND – 2 INCH
• DRY RED CHILLIES – 5~6 NOS.
• SALT – AS REQUIRED
• OIL – 1 TBSP

FOR TAMPERING:

• MUSTARD SEEDS – 1 TSP
• URID DHAL – 1 TSP
• CURRY LEAVES – 10 NOS.
• OIL – 1 TBSP

HOW TO MAKE KARA CHUTNEY:

• Randomly chop the onions and tomatoes.
• Heat a kadai and add 1 tbsp of oil to it.

• Once the oil is heated, add the chopped onions to it.

• Add salt to it and saute it until the onions turn translucent.

• Once it turns translucent, add the chopped tomatoes to it.

• Saute it for a minute and then add the dry red chillies and tamarind to it.

• Mix it well and turn off the flame. Let it cool down completely.

• The tamarind and red chillies will cook from the heat retained in the onions and tomatoes.

• Once it cools down completely, transfer it to the blender and blend to a fine paste.

*Do not add any water to it. The moisture from the onions and tomatoes will be more than enough.

• Transfer it to a bowl and keep it aside.

• Heat a tadka pan and add a tablespoon of oil to it.

• Once the oil is heated, add 1 tsp of mustard seeds and 1 tsp urid dhal to it.

• Once the mustard seeds start to splatter, add the curry leaves to it and turn off the flame.

• Transfer it to the chutney and mix it well.

YUMMY AND DELICIOUS KARA CHUTNEY IS READY.

SERVE IT WITH YOUR FAVOURITE BREAKFAST OR SNACK.

I HAD KARA CHUTNEY WITH RAVA IDLY FOR BREAKFAST, AND ALSO WITH MEDHU VADAI FOR A SNACK.

VARIATIONS:

• Onions and tomatoes can be chopped randomly.
• Garlic cloves(4~5 nos) can also be added along with the onions while sauteing.
• The amount of red chillies and tamarind added can be adjusted according to our taste.
• Tampering is optional. It doesn’t really alter the taste of the recipe.

KARA CHUTNEY

Recipe by foodpassion1513Course: Breakfast sidedish, chutney, side dish, vegan, Vegetarian

Servings

6

servings

Prep time

5

minutes

Cooking time

10

minutes

Calories

60

kcal

Kara chutney or spicy chutney is a popular South Indian condiment commonly served with South Indian breakfast. South Indian breakfast is usually served with 3 types of chutney: coconut chutney, red chutney(kara chutney) and Green chutney(mint and coriander chutney). Kara chutney has a mild spicy and tangy flavour to it.
Kara chutney is made with onion, tomato, red chillies and tamarind. The spiciness from red chillies and the tanginess from the tamarind gives it a unique taste. It is not only served with breakfast, but also is served along with snack. Kara pidi kozhukattai, vadai and bonda are some of the snacks that goes really well with kara chutney.

Ingredients

• ONIONS – 3 NOS.

• TOMATOES – 3 NOS.

• TAMARIND – 2 INCH

• DRY RED CHILLIES – 5~6 NOS.

• SALT – AS REQUIRED

• OIL – 1 TBSP

• FOR TAMPERING:

• MUSTARD SEEDS – 1 TSP

• URID DHAL – 1 TSP

• CURRY LEAVES – 10 NOS.

• OIL – 1 TBSP

Directions

• Randomly chop the onions and tomatoes.
• Heat a kadai and add 1 tbsp of oil to it.
• Once the oil is heated, add the chopped onions to it.
• Add salt to it and saute it until the onions turn translucent.
• Once it turns translucent, add the chopped tomatoes to it.
• Saute it for a minute and then add the dry red chillies and tamarind to it.
• Mix it well and turn off the flame. Let it cool down completely.
• The tamarind and red chillies will cook from the heat retained in the onions and tomatoes.
• Once it cools down completely, transfer it to the blender and blend to a fine paste.
• *Do not add any water to it. The moisture from the onions and tomatoes will be more than enough.
• Transfer it to a bowl and keep it aside.
• Heat a tadka pan and add a tablespoon of oil to it.
• Once the oil is heated, add 1 tsp of mustard seeds and 1 tsp urid dhal to it.
• Once the mustard seeds start to splatter, add the curry leaves to it and turn off the flame.
• Transfer it to the chutney and mix it well.
• YUMMY AND DELICIOUS KARA CHUTNEY IS READY.

Notes

• VARIATIONS:
  Onions and tomatoes can be chopped randomly.
  Garlic cloves(4~5 nos) can also be added along with the onions while sauteing.
  The amount of red chillies and tamarind added can be adjusted according to our taste.
  Tampering is optional. It doesn’t really alter the taste of the recipe.