Kara Chutney (Tamil Nadu Style)

Chutneys are these facet dishes or condiments that kind a necessary a part of Indian delicacies generally. Be it in any nook of our nation, quite a lot of chutneys is what completes a meal in Indian meals tradition. Not simply that, chutneys additionally elevate the flavors between completely different dishes in a meal and make it all of the extra luxurious. Identical to this Tamil Nadu fashion Kara Chutney – a spicy chutney made with pearl onions (shallots), tomatoes, spices and herbs.

kara chutney served in a black bowl with a plate of dosas kept in the top side and text layovers.

The phrase ‘kara’ refers to spicy and chutney is one thing that we Indian can’t actually suppose our meals with out! When put collectively, Kara Chutney merely means a spicy chutney which is a specialty of the delicacies of Tamil Nadu in South India.

Because the taste profile of the Kaara Chutney is basically spicy, it pairs very well with dosas, idlis, vada and uttapam.

Lately whereas making ready dosa, I had made kara chutney. Took pics when making the kara chutney, in order that I can share the recipe on weblog. Normally, I put together Coconut chutney with dosa or idli, however at instances I additionally make Onion chutney or Tomato chutney.

I by no means put together each the coconut chutney and Onion-tomato chutney collectively. I simply make one kind of chutney and a sambar to associate with idli or dosa . In most 5 star inns, they serve each coconut chutney and onion-tomato chutney collectively of their breakfast buffet.

This kara chutney is spicy as purple chilies are added. You may make it much less spicy in order for you, by including much less chilies or utilizing chilies that are low in warmth.

I’ve additionally used pearl onions within the recipe and so they give a very good taste. As an alternative of pearl onions, you can too use shallots or common onions.

Serve kara chutney with rava idli, masala dosa or uttapam. This chutney particularly additionally goes very effectively with vendhaya dosa.

Step-by-Step Information

Find out how to make Kara Chutney

1. Warmth 2 teaspoons of sesame oil in a pan. Decrease the warmth after which add 1 teaspoon urad dal (break up husked black gram) and 1 teaspoon chana dal (break up and husked Bengal gram).

dal for kara chutney recipe

2. On a low warmth, saute each the lentils until they begin turning golden.

lentils for kara chutney recipe

3. Then add ¼ cup sliced pearl onions (shallots) or ¼ cup chopped onions.

onions to make kara chutney recipe

4. Start to sauté.

onions to make kara chutney recipe

5. Saute until the pearl onions start to show golden. Then add 1 teaspoon of chopped garlic.

onions for making tomato chutney recipe

6. Now add 4 to five  dry purple chilies. You should utilize byadagi purple chilies or Kashmiri purple chilies. I used byadagi chilies.

chilies for making tomato chutney recipe

7. Saute for half a minute or until the purple chilies change shade.

chilies for making kara chutney recipe

8. Now add ½ cup of chopped tomatoes.

tomatoes for making kara chutney recipe

9. Stir and blend effectively.

making kara chutney recipe

10. Season with salt as per style. Combine effectively.

salt for making kara chutney recipe

11. Subsequent add ¼ teaspoon tamarind.

making kara chutney recipe

12. Saute the tomatoes on a low warmth.

making kara chutney recipe

13. The tomatoes have to get softened. So stir and saute until they soften. Change off the warmth. Let the kara chutney combination turn into heat or quiet down at room temperature.

preparing kara chutney recipe

14. As soon as the combination turns into heat or cools, then add it to a chutney grinder or a small blender. Additionally add ¼ cup water and grind or mix to a easy paste.

preparing kara chutney recipe

15. Take away the chutney to a bowl and maintain it apart.

preparing kara chutney recipe

16. Add the remaining ¼ cup water and run the grinder jar once more, in order that the chutney sticking on the sides and the underside get blended with water. Add this chutney blended water to the bowl and blend very effectively.

preparing kara chutney recipe

Tempering for kara chutney

17. In the identical pan or a special pan, warmth 2 teaspoons of sesame oil. Add ½ teaspoon of mustard seeds and crackle them.

tempering for kara chutney recipe

18. Then add 7 to eight curry leaves and a pinch of asafoetida (hing). Saute until the curry leaves turn into crisp.

tempering for kara chutney recipe

19. Pour the tempering combination within the kara chutney. Combine effectively.

tempering for kara chutney recipe

20. Serve kara chutney with idli, set dosa or uttapam. This spicy chutney additionally goes effectively with Paniyaram.

kara chutney

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kara chutney recipe, spicy tomato chutney recipe

Spicy Kara Chutney

Kara chutney is a spicy chutney made with pearl onions (shallots), tomatoes, spices and herbs from the Tamil Nadu delicacies.

4.88 from 8 votes

Prep Time 5 minutes

Cook dinner Time 15 minutes

Whole Time 20 minutes

elements for grinding

for tempering

sauteing & grinding

  • Warmth 2 teaspoons sesame oil in a pan. 

  • Decrease the flame after which add 1 teaspoon urad dal (break up husked black gram) and 1 teaspoon chana dal (break up & husked bengal gram).

  • On a low flame, saute each the lentils until they begin turning golden.

  • Then add 1/4 cup sliced pearl onions/shallots or 1/4 cup chopped onions.

  • Stir and saute until the pearl onions start to show golden. Then add garlic. 

  • Now add 4 to five dry purple chilies. Saute for half a minute.

  • Subsequent add 1/2 cup chopped tomatoes.

  • Add salt & tamarind.

  • Saute the tomatoes on a low flame until they soften.

  • Change off the flame and let the chutney combination turn into heat or quiet down at room temperature.

  • As soon as the combination turns into heat or cools, then add it in a chutney grinder or a small blender. 

  • Add 1/4 cup water and grind to a easy paste.

  • Take away the chutney in a a bowl and maintain apart. 

  • Add remaining 1/4 cup water and run the grinder jar once more, in order that the chutney sticking on the sides and the underside get blended with water. 

  • Add this chutney blended water to the bowl and blend very effectively.

tempering for kaara chutney

  • In the identical pan or a special pan, warmth 2 teaspoons sesame oil. Add ½ tsp mustard seeds and crackle them.

  • Then add 7 to eight curry leaves and a pinch of asafoetida. 

  • Saute until the curry leaves turn into crisp.

  • Pour the tempering combination within the kara chutney. Combine effectively.

  • Serve kaara chutney with idli, dosa or uttapam. This spicy chutney additionally goes effectively with paniyarams.

  1. You’ll be able to add much less or extra water relying on the kara chutney consistency you need.
  2. You’ll be able to add much less dry purple chilies for a much less spicy model.
  3. It’s also possible to use dry purple chilies that are low in warmth for a much less spicy chutney.
  4. You’ll be able to take away the seeds from dry purple chilies.
  5. If tamarind is just not obtainable, then skip it.

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This Kara Chutney publish from the archives first printed in September 2016 has been up to date and republished on January 2023.

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