Kara Chutney Recipe – Spicy South Indian Side Dish for Idli & Dosa
If you love South Indian food, then Kara Chutney is a must-try! This fiery red chutney is a perfect side dish for idli, dosa, uttapam, and vada. Made with onions, tomatoes, garlic, red chillies, and tamarind, it has a bold and spicy flavour that elevates your meal. Unlike coconut chutney, Kara Chutney has a longer shelf life and can be stored for a few days.
In this post, I’ll show you how to make restaurant-style Kara Chutney at home with simple ingredients.
Why You’ll Love This Kara Chutney Recipe?
- Easy & Quick: Ready in just 15 minutes.
- No Coconut Needed: Perfect for those looking for a non-coconut chutney.
- Versatile: Pairs well with idli, dosa, rice, and even as a spread.
- Make-Ahead Friendly: Stays fresh for 2-3 days in the refrigerator.
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Essential Ingredients Perfect Kara Chutney Recipe
To make authentic and flavorful Kara Chutney, choosing the right ingredients and using them correctly is key.
Dried Red Chilies (Spice & Color)
- Adds the signature spicy kick and deep red colour to the chutney.
- Adjust the quantity based on your spice preference.
Onions (Sweetness & Texture)
- It has a natural sweetness to balance the spice.
- Use red onions for a strong, bold flavour or shallots for a more traditional South Indian taste.
Tomatoes (Tanginess & Body)
- Adds tanginess and thickness to the chutney.
- Use ripe, juicy tomatoes for a balanced taste. If using sour tomatoes, reduce tamarind.
Garlic (Aromatic Depth)
- Enhances the earthy, bold flavours of the chutney.
- Use fresh garlic cloves for the best aroma.
Tamarind (Tangy Flavor Enhancer)
- Gives the chutney its signature tanginess.
Mustard Seeds & Curry Leaves (Tempering for Authentic Taste)
- Mustard seeds add a nutty crunch and bring out the South Indian essence.
- Fresh curry leaves enhance the aroma and depth of the chutney.
Oil (Enhances Flavor & Shelf Life)
- Use sesame oil (gingelly oil) for an authentic taste and longer shelf life.
- If unavailable, substitute with regular cooking oil.
Chana Dal (Bengal Gram Lentils)
- It adds a slight crunch and depth of flavour to the chutney.
Urad Dal (Black Gram Lentils)
- Urad dal adds a nutty flavour and enhances the texture.
- Helps in thickening the chutney while giving it a subtle earthy taste.
How To Make a Perfect Kara Chutney Recipe
Sauté the Ingredients
- Heat 2 tbsp oil in a pan over medium heat.
- Add 1 tbsp Urad dal, 1 tbsp Chanda dal, 2 dry red chillies and 4 garlic cloves, and saute over low flame.
- Saute until it (urad dal and chana dal) turns golden brown.
- Add 1 chopped onion and 1/2 tsp of salt and saute.
- Sauté until onions turn translucent.
- Add 2 chopped tomatoes and Cook until tomatoes are mushy.
- Let the mixture cool slightly.
Blend the Chutney
- Transfer the mixture to a blender, add salt to taste, 1 tsp Tamarind pulp and 1/4 cup of water and grind into a smooth or coarse chutney (as per your taste).
- Add a little water if needed for consistency.
Prepare the Tempering
- Heat 1 tbsp oil in a small pan.
- Add mustard seeds, and dried broken red chilli and let them splutter.
- Add curry leaves and a pinch of hing.
- Pour the tempering over the chutney and mix well.
- Kara chutney is ready to serve.
Serving & Final Touch
- Enjoy this spicy, tangy Kara Chutney with soft idlis, crispy dosas, or even as a spread for sandwiches! It’s quick, easy, and delicious!
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Tips for Perfect Perfect Kara Chutney Recipe
- Use ripe, red tomatoes for a naturally tangy and sweet flavour. Avoid unripe or sour ones. If the tomatoes are too tangy, balance them with a little jaggery or sugar.
- Sauté onions, garlic, and dried red chillies properly in oil to enhance flavour.
- Always temper with mustard seeds, curry leaves, and urad dal in gingelly (sesame) oil for authentic South Indian flavour.
- If tomatoes are not tangy enough, add a little tamarind.
- Kara chutney tastes best when fresh but can be stored in the fridge for 2 days.
FAQs About Perfect Kara Chutney Recipe
Use fewer red chillies or add a teaspoon of jaggery to balance the heat.
Yes! You can replace tamarind with a teaspoon of lemon juice for tanginess.
Yes, store it in a freezer-safe container for up to a month. Thaw before serving.
🥣 Storing Suggestions
To keep your Kara Chutney fresh and flavorful for longer, follow these storage tips:
1. Refrigerator Storage (Up to 3 Days)
- Store the chutney in a clean, airtight container to prevent moisture or odours from affecting its taste.
- Always use a dry spoon when taking out chutney to avoid contamination.
- It stays fresh in the fridge for up to 3 days.
Reheating Tips
- You can reheat Kara Chutney by lightly warming it in a pan with a teaspoon of oil to refresh its flavours.
- Avoid overheating as it may alter the taste.
Serving Suggestions
- Serve Kara Chutney with idli, dosa, uttapam, or paniyaram for an authentic South Indian experience.
- Use it as a dip for pakoras or a spread for sandwiches and wraps.
- Mix it with steamed rice and ghee for a quick, flavorful meal.
🧾Recipe Card
Kara Chutney Recipe – Spicy South Indian Side Dish for Idli & Dosa
Equipment
- 1 Pan For sautéing ingredients
- 1 Spatula For stirring
- 1 Small pan For tempering
- 1 blender To grind chutney
Materials
For the Chutney
- 2 tsp Oil sesame oil, Preferably gingelly
- 1 tbsp Urad Dal
- 1 tbsp chana dal
- 3-4 Garlic cloves
- 2-3 Dry Red Chilies Adjust spice level
- 1 Onion medium, Chopped
- 2 Tomatoes medium, Chopped
- Salt To taste
- 1 tsp Tamarind Pulp Or small piece of tamarind
For Tempering
- 1 tbsp Oil
- 1/2 tsp Mustard Seeds
- 1 sprig Curry Leaves
- A pinch Asafoetida Hing
- 1-2 dried red chilli
Instructions
Sauté the Ingredients
- Heat 2 tbsp oil in a pan over medium heat.
- Add Urad dal, Chanda dal, dry red chillies and garlic, and saute over low flame.
- Saute until it (urad dal and chana dal) turns golden brown.
- Add onions and add 1/2 tsp salt and saute.
- Sauté until onions turn translucent.
- Add tomatoes and Cook until tomatoes are mushy.
- Let the mixture cool slightly.
Blend the Chutney
- Transfer the mixture to a blender, add salt to taste, 1 tsp Tamarind pulp and 1/4 cup of water and grind into a smooth or coarse chutney (as per your taste).
- Add a little water if needed for consistency.
Prepare the Tempering
- Heat 1 tbsp oil in a small pan.
- Add mustard seeds, and dried broken red chilli and let them splutter.
- Add curry leaves and a pinch of hing.
- Pour the tempering over the chutney and mix well.
- Kara chutney is ready to serve.
Serving & Final Touch
- “Enjoy this spicy, tangy Kara Chutney with soft idlis, crispy dosas, or even as a spread for sandwiches! It’s quick, easy, and absolutely delicious!”
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Notes
If the chutney is too tangy, balance it with a pinch of sugar or jaggery.
Storage: Refrigerate in an airtight container for up to 2 days.
Final Thoughts
Kara Chutney is a must-try if you love bold, spicy, and tangy flavours! It’s easy to make and pairs perfectly with South Indian breakfast dishes.
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