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kara chutney recipe
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Kara chutney recipe | How to make kara chutney for idli

Kara chutney recipe, south Indian style spicy and tangy tomato onion chutney for idli, dosa.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Side Dish
Cuisine: Indian
Servings: 3
Calories: 162kcal
Author: Harini


  • 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
  • Salt

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.


1. Use gingely oil for nice taste and flavor.
2. You can store the chutney for 2-3 days in fridge.


Serving: 3g | Calories: 162kcal | Carbohydrates: 9g | Protein: 1g | Fat: 13g | Saturated Fat: 1g | Sodium: 107mg | Potassium: 303mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1150IU | Vitamin C: 88mg | Calcium: 32mg | Iron: 0.4mg