Chutneys play a big role in making your dosa or idli breakfast or dinner an exciting experience. Kara chutney, a spicy and tangy chutney made with onions, tomatoes, and a few spices, is one of the most popular chutneys served in South Indian hotels. This chutney is not only flavourful but also super easy to prepare. The jaggery added in the recipe balances the sour and spicy notes, creating a perfect chutney that goes with almost any South Indian dish. Let’s get started and make this amazing chutney to elevate your meals!

Am so much an addict to trying out different chutney recipes to make the usual dosa/idli breakfast/dinner much more interesting. this chutney had been in my list of “to decode” and i get reminded of it whenever i visit hotel. 

there are three different chutneys served usually in all south indian hotel along with dosa/idli. one is the regular coconut chutney, coriander coconut chutney, and the third one is the kara chutney. while it is medium spiced made with onion and tomato, it is still being called kara chutney. 

check out this chutney collection recipes for idli and dosas. there are more than 30+ recipes in it. 

Let’s Talk About Ingredients

• Onions and Garlic: The base of this chutney, providing a savory flavor. Fry them until golden brown to bring out their sweetness.
• Dried Red Chilies: Adds spiciness and depth to the chutney. Adjust the number depending on your spice tolerance.
• Tomatoes: Finely chopped and cooked to form a mushy base, they balance the spice and add tanginess.
• Curry Leaves: These fragrant leaves infuse the chutney with a distinct South Indian flavor.
• Mustard Seeds, Urad Dal, Chana Dal: The tempering ingredients that give a crunchy texture and flavor to the chutney.
• Jaggery: Optional but highly recommended as it balances the sourness of tomatoes without making the chutney sweet.

Detailed Recipe

Video recipe

Instructions

1. Heat 1 tbsp oil in a pan, add chopped onions and garlic, and fry until the onions turn golden brown.
2. Add dried red chilies, curry leaves, and chopped tomatoes. Cook until the tomatoes become mushy.
3. Add salt and cook until the mixture is well combined. Let it cool down before blending.
4. Once the mixture cools, transfer it to a blender and blend it into a smooth paste. Set aside.
5. In the same pan, heat another 1 tbsp oil. Add mustard seeds, urad dal, chana dal, and curry leaves. Fry until the dals turn slightly reddish.
6. Add the blended chutney paste to the pan, and mix well.
7. Add a pinch of jaggery (optional) to balance the flavors. Stir well and cook for 1-2 minutes over medium heat.
8. Once done, switch off the heat. Serve the chutney fresh with dosa or idli.

Step Pics

1.heat oil in a pan and add chopped onions and garlic to it. fry until the onions are slightly brown all over. 

2. add red chillies, curry leaves and chopped tomatoes. finely chop the tomatoes so that it gets fried quickly and evenly.

3. add salt and fry until it is mushy. let it cool down and take it in a blender . blend it to a fine paste. keep it aside until use. 

4. in same pan, add oil, pop in mustard seeds, urad dal, chana dal, curry leaves and fry until slightly reddish. 

5. add the ground chutney to the pan and a pinch of jaggery to it. adding jaggery is optional. but it definitely does not give sweet taste but balances sour and spice taste in the chutney.

6. let it cook in medium heat for a minute or two and switch it off. 

7. serve fresh with dosa/idli.

Expert Tips

• Jaggery is optional but adds a unique balance to the chutney. It won’t make the chutney sweet, but it helps to cut down on the acidity of the tomatoes.
• For a spicier chutney, increase the number of dried red chilies or add some chili powder.
• If you prefer a smoother chutney, blend the mixture thoroughly.
• This chutney can be stored in an airtight container in the fridge for up to 3-4 days.

FAQ

1. Can I skip the jaggery in the chutney?
Yes, jaggery is optional, but it adds a nice balance of flavors, especially with the tanginess of tomatoes.

2. How can I adjust the spice level?
Increase or decrease the number of red chilies depending on how spicy you like your chutney.

3. Can I make this chutney ahead of time?
Yes, the chutney can be stored in the refrigerator for a 2-3 days. Just reheat before serving.

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