Kara chutney recipe– tangy and spicy tomato chutney served in Tamil nadu hotels that is truly delicious. This spicy kara chutney goes best with all south Indian breakfast/tiffin recipes. Here is how to make restaurant style kara chutney with video and step by step photos.
South Indian restaurants are famous for its array of chutneys served with idli. In Tamil nadu the restaurants serve a white coconut chuney, coriander chutney and this kara chutney with hot idli. Of all chutneys this spicy red chutney is my all time favorite.
This kara chutney is spicy, tangy and goes perfectly well with soft idlis. You can use more or less chilies in the chutney to use the taste.
In our home too we love tomato based chutneys than coconut ones. Last week I made this kara chutney recipe to go with super soft poha/aval idlis. Spicy tomato chutney was an excellent combination with veggie poha idli.
Serve kara chutney with idli, dosa. I especially like to eat it with hot rice and oil too.
How To Make Kara Chutney Restaurant Style
A combination of tomatoes, shallots and dried chilies go into the making of kara chutney. As a result the chutney we get is so vibrant, tangy and very spicy too.
Heat oil in a thick pan. Add dried red chilies, channa dal and fry well. Next add chopped onions and saute. Next add chopped tomatoes and saute well. Remove the ingredients to a mixer jar. In the hot pan saute the tamarind piece for a minute. Add salt to taste and grind the ingredients to a smooth paste.
Variations with kara chutney recipe
- This chutney is especially popular in Saravan Bhavan hotels. To make saravana bhavan style kara chutney use 1 cup chopped normal onions instead of shallots.
- If you prefer a strong flavor you can also use 3-4 garlic pods.
- You can also add 2 green chilies along with red chilies.
Tips For Making Best Kara Chutney Recipe
This chutney is spicy and vibrant as it uses red chilies. I use kashmiri red chilies to retain the color and tame down the heat. If you prefer spicier chutney then you can also use regular dark and round dried red chilies.
To make kara chutney recipe I suggest you use gingely oil/nallaennai. Gingely oil elevates the flavor and taste by leaps and bound. It is also very good for health. We also mix gingely oil with chutney while serving. It is mainly done to reduce the heat of chutney.
Addition of tamarind gives a nice tang to the chutney, also helps in keeping the chutney well for more time.
Use plump desi variety tomato for this spicy tomato chutney recipe.
How to make kara chutney recipe video:
How To Make Kara Chutney Step by Step
1. First of all heat 2 tablespoons oil in a kadai. To the hot oil add channa dal, dried red chilies and fry well till channa dal color changes to golden.
2. Once the lentils are fried, add shallots and saute well till the color changes slightly.
3. Next add chopped tomatoes and saute well till it shrinks and turns mushy.
4. Remove the contents to a bowl and allow to cool.
5. Switch off the flame and saute the tamarind piece in hot kadai for few seconds.
6. Grind the onion tomato mixture to fine paste. Add little water if needed. Also season with salt.
7. Heat 3 teaspoons oil in a kadai. Temper with mustard seeds and curry leaves. Add the tempering along with oil to the chutney. Mix well. Serve with idli or dosa.
Kara Chutney Recipe
Kara chutney recipe | How to make kara chutney for idli
1 CUP = 250 ml
- 10 shallots
- 3 tomatoes ripe
- 6-8 dried red chilies I used kashmiri variety, less spicy ones (adjust according to taste)
- 2 green chilies optional
- 3-4 garlic cloves
- 1/2 teaspoon tamarind paste OR a small piece of tamarind
- 2 tablespoons channa dal
For tempering kara chutney
- 2 tablespoons oil
- 3 teaspoons oil
- 1 teaspoon mustard seeds
- 10 curry leaves
- Heat 2 tablespoons oil in a kadai. Add channa dal, dried red chilies and fry well till channa dal color changes to golden. Add garlic cloves and saute well if using
- Add shallots and saute well till the color changes slightly.
- Add chopped tomatoes and saute well till it shrinks and turns mushy.
- Remove the contents to a bowl and allow to cool.
- Switch off the flame and saute the tamarind piece in hot kadai for few seconds.
- Grind the onion tomato mixture along with tamarind piece to fine paste. Add little water if needed. Season with salt.
For tempering Kara chutney
- Heat 3 teaspoons oil in a kadai. Temper with mustard seeds and curry leaves. Add the tempering along with oil to the chutney. Mix well. Serve kara chutney with idli or dosa.
2. You can store the chutney for 2-3 days in fridge.