Kara Chutney Recipe is a hot and spicy South Indian Side dish recipe. Kara chutney goes really well along with Idli, Dosa, Paniyaram or Uttapam. (step-by-step-recipe)
About Kara Chutney Recipe:
Kara Chutney Recipe is one of those simple but bold chutneys that can turn any plain meal into something exciting.
It is a spicy red chutney made mainly with onion, tomato and dry red chili.
The name “kara” means spicy or hot in Tamil, and that is exactly what this chutney brings to your plate.
I often make this spicy chutney for dosa or paniyaram when I want something quick but flavourful.
It has a beautiful red color, a sharp kick of heat, and a slight sweetness from the onions and tomatoes.
The best part is, it needs just a few basic ingredients you already have in your kitchen.
This kara chutney recipe is a popular south indian chutney that pairs well with many tiffin items like idli, dosa, paniyaram, uthappam and even upma or rice.
It is also known as onion tomato chutney in many homes.
This chutney is cooked quickly and uses very little oil. You can adjust the spice level depending on your taste by changing the number of dry red chillies.
It is also one of the best chutneys to make when you want a change from coconut chutney or green chutney.
Serving Suggestion:
Serve this kara chutney with soft idli, crispy dosa, or hot paniyaram. It also tastes amazing with simple curd rice or lemon rice.
If you love spicy flavours, you can even enjoy it with paratha or plain chapati.
Storage Suggestion:
Store this onion tomato chutney in a clean airtight container in the fridge.
It stays good for 2 to 3 days. Always use a dry spoon and do not leave it outside for long.
Pro Tips:
For bright red colour, use Kashmiri dry red chillies
Saute onions and tomatoes well for best flavour
You can skip garlic if you prefer, but it adds a nice depth
Add a few drops of jaggery if your tomatoes are very sour
Why You Should Make this Recipe:
Even though this is a common south indian chutney, it stands out because of its strong flavour and simplicity. The mix of onion and tomato with red chili creates a chutney that is spicy, tangy and sweet at the same time.
This kara chutney for idli or dosa becomes even more special when tempered with mustard seeds, curry leaves and urad dal.
- made with only a few pantry ingredients
- takes less than 15 minutes to prepare
- great chutney for dosa, idli, paniyaram or even rice
- colour and flavour are bold and satisfying
- one of the easiest south indian chutney recipes to try
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Basic Ingredients Used in this Recipe:
Onion: Adds natural sweetness and body to the chutney. It balances out the spice and gives a smooth texture.
Tomato: Gives the chutney its beautiful red color and tangy flavour. It also softens the overall heat of the red chillies.
Dry Red Chillies: The main source of heat in the chutney. They also add depth of flavour and the classic red shade. You can adjust the quantity to make it milder or spicier.
Garlic: Adds a deep, earthy flavour to the chutney. It enhances the overall taste and makes it more aromatic. You can skip it if you prefer a no-garlic version.
Tamarind: Brings a slight tanginess that brightens up the chutney. It balances the heat and adds a sharp contrast to the sweetness of the onions.
Chana Dal: Gives a nutty flavour and adds slight thickness to the chutney. It also gives a good body when ground.
Urad Dal: Adds flavour and texture, especially when used in the tempering. It also gives a subtle crunch to the chutney when slightly roasted.
Salt: Brings out the flavours of all the ingredients. Adjust to taste.
Oil: Used for sautéing and tempering. It carries the flavours and helps everything cook evenly.
Curry Leaves and Mustard Seeds: These are added at the end to give the chutney a nice south Indian flavour and a fresh aroma.
Prevent your screen from going dark
- 1 Onion medium, finely chopped
- 3 Garlic clove
- 1 Tomato big, finely chopped
- Tamarind small piece
- 1 tbsp Chana Dal
- 1 tbsp Urad Dal
- 3 nos Dried Red Chilli
- 2 tsp Oil
- 1/2 tsp Salt or to taste
- 3-4 tbsp Water
For Tempering
- 2 tsp Oil
- 3/4 tsp Mustard Seeds
- 1/2 tsp Urad Dal
- Curry Leaves few
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Heat 2 tsp oil in a pan.
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Add chana dal, urad dal and whole dry red chilli and roast on a low flame until golden brown.
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Now add chopped onion, garlic and saute well.
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Now add tomato, saute until tomato becomes soft and mushy.
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Take it out in a plate and let it cool down completely.
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Once it gets cold put this mixture in a blender.
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Add small piece of tamarind, salt and water.
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Blend everything in a smooth paste.
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Now in a small pan, heat 2 tsp oil.
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Add mustard seeds to it and let it crackle.
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Add urad dal and curry leaves.
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Saute till the curry leaves become crisp.
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Pour the tempering mixture in the kara chutney. Mix well.
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Serve kara chutney along with idli, dosa, paniyaram or uttapam.
You can add less chili if you don’t want a spiced chutney or else you can remove the seeds of it before using it.
You can add less or more water depending on the consistency of the chutney.
Nutrition Facts
Kara Chutney Recipe – Spicy Red Tomato Chutney Recipe
Amount Per Serving
Calories 85
Calories from Fat 45
% Daily Value*
Fat 5g8%
Sodium 307mg13%
Potassium 147mg4%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 2g2%
Protein 2g4%
Vitamin A 480IU10%
Vitamin C 6.9mg8%
Calcium 13mg1%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.
Frequently Asked Question About this Recipe:
Can I skip garlic in kara chutney?
Yes, you can skip garlic if you do not like it. The chutney still tastes great.
How to reduce the spice level in this chutney?
Use fewer red chillies or remove the seeds before using.
What is the best oil to use for kara chutney?
Use regular cooking oil or sesame oil for a more traditional flavour.
Can I freeze kara chutney?
It is best to consume fresh, but you can freeze it in small portions if needed. And then reheat before serving.
Can I make this chutney without tomato?
Tomato is the base of this chutney, so it is not recommended to skip it.
My Recommended Product:
To get the perfect smooth texture in this kara chutney recipe, a good mixer grinder makes a big difference. I personally use Sujata Mixer Grinder for all my chutneys and masala pastes.
It grinds quickly, handles small batches well, and gives that perfect consistency without heating up the ingredients.
If you make chutneys regularly or love cooking south Indian dishes, having a reliable mixer grinder is a must in your kitchen.
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