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–+ servings

Kara Chutney (Spicy Indian Garlic, Onion and Tomato Chutney)

5 from 2 votes
Kara Chutney, a popular condiment from South India, is famed for its spicy and slightly tangy flavor. This vibrant chutney is made using tomatoes, onions, garlic as well as characteristic ingredients like tamarind and Kashmiri chilis, providing a burst of flavor and heat to dishes like Dosa, Idli and Paniyaram. Perfect for those who like a little bit of a kick to their food.
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Prep Time40 minutes
Total Time55 minutes
Servings4

Equipment

  • Blender, (I use Ninja 3-1 Food Processor & Blender)

Ingredients 
 

Chutney

Tempering

Instructions 

  1. Trim the kashmiri chilis. Heat 1/2 tablespoon of the oil over medium-low heat in a frying pan and sauté the chana dal and kashmiri chilis until the dal begins to turn golden (3-4 minutes). Add the urad dal and continue frying until it is golden as well (1-2 minutes). Transfer to a shallow bowl and set aside.
  2. Peel and finely slice the shallots or onion and peel the garlic cloves. Heat the remaining oil in the pan and sauté the shallots and garlic until the shallots soften (4-5 minutes). Meanwhile, dice the tomato.
  3. Add the diced tomato, tamarind and salt and continue cooking until the tomatoes are soft (4-5 minutes). Tip everything in a bowl and let it cool for 15 minutes, then transfer to a blender along with the toasted dal and chilis and blend with 140ml cold water into a thick chutney. Transfer to a bowl.
  4. For the tempering, heat the oil in a small pan. Add the mustard seeds and, as soon as they begin to sizzle vigorously, the curry leaves and asafoetida. Cook for a few seconds until the leaves are crispy, then pour the tempering over the chutney. Mix it in and serve with Dosa, Idli or Paniyaram.

Notes

Storage: Store in an airtight container and in the fridge for up to 7 days.