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Spicy South Indian Kara Chutney served in a bowl, garnished with tempered mustard seeds and curry leaves, with idli and dosa on the side.
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Kara Chutney Recipe – Spicy South Indian Side Dish for Idli & Dosa

A flavorful and spicy South Indian chutney made with tomatoes, garlic, and dry red chilies, perfect for pairing with idli, dosa, and pesarattu.
Course Chutney, Side Dish
Cuisine south indian
Diet Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories
Author Spicy Veg Recipes

Equipment

  • 1 Pan For sautéing ingredients
  • 1 Spatula For stirring
  • 1 Small pan For tempering
  • 1 blender To grind chutney

Ingredients

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!"

Video

Notes

For extra spice, add more dry red chillies.
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.