Kara Chutney Recipe | How to Make Kara Chutney

Kara Chutney Recipe

How to make Kara Chutney Recipe at home with step by step photo recipe. Kara chutney is a spicy and tangy red colored chutney which is made with the versatile ingredients of our kitchen tomato and onion. If tomatoes are not sour then you may add tamarind pulp. You may also add some lentils like chana dal, urad dal, etc.

How to Make Kara Chutney #

Kara Chutney is famous in Tamil Cuisine and restaurants, especially within the Saravana Bhavan hotel chains and Adyar Ananda Bhavan hotel too. There are variations in Kara Chutney by adding some other veggies or lentils, etc. This recipe is instant, simple and quick.

Furthermore, I want to share some suggestions for a Kara Chutney Recipe. Firstly, always add chana dal and urad dal for a creamy texture and give nice consistency in chutney. Moreover, do not increase the dal ratio for this quantity. It may overpower the other spices and ingredients. Secondly, this chutney is without coconut chutney. But if you want to add more flavor in chutney then you can add 2 tbsp of fresh or grated coconut while frying the species. Lastly, this chutney stays good for 1 to 2 days in refrigeration.

How To Make Kara Chutney Recipe

How to Serve Kara Chutney #

Kara chutney is served as a side dish. Kara Chutney is served with idli, dosa, rava idli, masala dosa, uttapam, pongal, adai, ragi dosa, kanchipuram idli, pesarattu, rava dosa or with any south indian dish in breakfast or any time meal. Kara chutney is also served with vendhaya dosa.

Kara Chutney Recipe
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Kara Chutney Recipe

Kara chutney is a spicy and tangy red colored chutney which is made with the versatile ingredients of our kitchen tomato and onion.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course: Side Dish, South Indian
Author: IndianVegRecipe Editorial
Cuisine: Indian
Servings: 1 Bowl

Ingredients

For Kara Chutney

  • 2 Tbsp Oil
  • 1 Tbsp Chana Dal
  • 1 Tbsp Urad Dal
  • ¼ Tbsp Hing (Asafetida)
  • 6 Garlic Clove
  • 3 Dry Red Chilli
  • ½ Cup Onion (Roughly Chopped)
  • 1 Cup Tomato (Roughly Chopped)
  • Salt as per Taste
  • Small Piece of Tamarind
  • ¼ Tbsp Sugar
  • 4 Tbsp Water

For Tempering

  • ½ Tbsp Oil
  • 1 Tbsp Mustard Seeds
  • 5 Curry Leaves
  • 1 Dry Red Chilli
  • 1 Tbsp Coriander Leaves (Chopped)

Instructions

For Kara Chutney

  • Firstly, take a frying pan, add oil, hing, garlic clove, chana dal, urad dal and dry red chilli. Roast for 2 minutes on medium flame.
  • Secondly, add onion and cook for 2 minutes on medium flame.
  • Now add tomatoes and cook for 3 minutes on medium flame.
  • Then add salt as per taste, tamarind piece, sugar and water. Mix it properly and cook for 2 minutes. And cool it down.
  • Take a mixer grinder and grind in a smooth paste. Then sieve it.

For Tempering

  • In the same pan, add oil, mustard seeds, curry leaves, dry red chilli. Tempered for 1 minute on medium to high flame.
  • Now add sieved chutney and coriander leaves. Mix it properly for 1 minute on medium to high flame.
  • Your Kara Chutney is ready to serve.
Keywords: Kara Chutney
Tried this recipe?Mention @IndVegRecipe or tag #indvegrecipe!

Instructions to Make Kara Chutney Recipe #

For Kara Chutney

1. Firstly, take a frying pan, add oil, hing, garlic clove, chana dal, urad dal and dry red chilli. Roast for 2 minutes on medium flame.

Add Oil Red Chilli Dal Garlic Clove Hing - Kara Chutney Recipe

2. Secondly, add onion and cook for 2 minutes on medium flame.

Add Onion - Kara Chutney Recipe

3. Now add tomatoes and cook for 3 minutes on medium flame.

Add Tomatoes - Kara Chutney Recipe

4. Then add salt as per taste, tamarind piece, sugar and water. Mix it properly and cook for 2 minutes. And cool it down.

Add Tamarind Sugar Salt Water - Kara Chutney Recipe

5. Take a mixer grinder and grind in a smooth paste. Then sieve it.

Grind Chutney - Kara Chutney Recipe

For Tempering

1. In the same pan, add oil, mustard seeds, curry leaves, dry red chilli. Tempered for 1 minute on medium to high flame.

Oil Mustard Seeds Curry Leaves Dry Red Chilli - Kara Chutney Recipe

2. Now add sieved chutney and coriander leaves. Mix it properly for 1 minute on medium to high flame.

Add Chutney Coriander Leaves - Kara Chutney Recipe

3. Your Kara Chutney is ready to serve.

Kara Chutney Ready To Serve

Tips to Making Kara Chutney #

  1. Firstly, always add chana dal and urad dal for a creamy texture and give nice consistency in chutney. Moreover, do not increase the dal ratio for this quantity.
  2. Secondly, this chutney is without coconut chutney. But if you want to add more flavor in chutney then you can add 2 tbsp of fresh or grated coconut while frying the species.
  3. This chutney stays good for 1 to 2 days in refrigeration.
  4. If tomatoes are not sour then you may add tamarind pulp.
Tips To Making Kara Chutney Recipe

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