Kara Chutney Recipe
South Indian kara chutney is packed with sweet tomatoes, shallots, fiery chillies, and aromatic spices. It's ideal to serve with dosa or idli.
Ingredients
For the Chutney
- 2 teaspoons oil neutral
- 1 tablespoon chana dal
- 1 tablespoon split urad dal
- ½ teaspoon cumin seeds
- 3 cloves garlic
- 120 g shallots*
- 6 dried red chillies
- 2 medium tomatoes
- ½ teaspoon sugar
- 2 tablespoons water
For the Tempering
- 2 teaspoons oil neutral
- ½ teaspoon mustard seeds black
- 1 sprig curry leaves
- dried red chillies optional
Instructions
- In a small saucepan or frying pan, heat 2 teaspoons oil over medium heat. Once hot, add 1 tablespoon chana dal and 1 tablespoon split urad dal, then cook until golden. Next, add ½ teaspoon cumin seeds, 120 g shallots*, and 3 cloves garlic. Saute for a minute or so, or until lightly softened. Then add 6 dried red chillies, 2 medium tomatoes, ½ teaspoon sugar, and salt to taste. Cook, stirring occasionally, until soft and slightly jammy.
- Add the chutney to a high-speed mixer-grinder and blend with 2 tablespoons water until you achieve a smooth, thick paste.
- Heat 2 teaspoons oil in a small tadka pan. Once hot, add ½ teaspoon mustard seeds until they pop. Immediately add 1 sprig curry leaves and optionally, extra dried red chillies.
- Pour the tempering over the chutney and serve.
Notes
* Shallots can be substituted for pearl onions or mild yellow onions.
** Add more water (1 tbsp at a time) for a thinner chutney.
** Add more water (1 tbsp at a time) for a thinner chutney.
Nutrition
Serving: 1gCalories: 92kcalCarbohydrates: 13gProtein: 3gFat: 4gPolyunsaturated Fat: 4gSodium: 20mgFiber: 2gSugar: 6g
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