Kara Chutney, a popular dish in Chettinad cuisine. Kara chutney is a great combination for many SouthIndian Breakfast dishes like Idli, Dosa and many more dishes. But it is perfect accompaniment for Kanchipuram Idli. It is generally served like piping hot with Kanchipuram Idli. In Pantry, its being served like piping hot and my husband loves the combination of Kanchipuram Idli and Kara Chutney. Try this combination and you would surely love it!
Variations in making Kara Chutney
- With Garlic and pinch of Tamarind, this version is sightly more tangy and spicy .
- Add a tablespoon of Channa dal, fry it and grind it along with Tomato, Onion Mixture
Other Chutney Recipes that you may want to try
Recipe Card to make Kara Chutney
Kara Chutney
Equipments Needed
- Mixer Grinder
Servings: 4 people
Calories: 34kcal
Kara Chutney is one of the popular chutney made using sauted Onion and Tomato. It's Tangy and Spicy one and served commonly in the Hotels/Restaurants. One of the best accompaniment for Idli / Dosa.
Print Recipe
Ingredients
- 3 nos Onion medium size
- 3 nos Tomato medium size
- 5 nos Red Chili adjust to your spice level
- 1 teaspoon Salt adjust to your taste
- 2 tablespoon Oil
- 1 teaspoon Mustard seeds
- 1 sprig Curry leaves
Instructions
- Finely chop the onions and tomatoes and keep it aside.
- Heat oil in a pan, Add red chillies, chopped tomatoes and onions and saute it along with a pinch of salt.
- Saute the onions and tomatoes till they are transparent and the tomatoes will become mushy.
Tempering
- Heat oil in a pan, add mustard seeds. Then the mustard seeds starts to sputter, add curry leaves and fry for 10 seconds.
- Add the ground chutney and adjust the salt. Allow the chutney to boil in low flame for 10 minutes.
- Serve the piping hot kara chutney with your favourite dishes and slurp!!!
Video
Notes
- Use Kashmiri Chili to get the attractive red color for the chutney
- Use Gingelly Oil for the good flavor in the chutney
- Add a tablespoon of Channa Dal, fry it in the oil and grind along with Tomato and Onion to get more quantity of the chutney
- If you like Garlic flavor, then you can add few garlic cloves, fry it along with onion and grind it along with Tomato and onion mixture
Nutritional Info
Nutrition Facts
Kara Chutney
Amount Per Serving (1 tbsp)
Calories 34
Calories from Fat 1
% Daily Value*
Fat 0.1g0%
Sodium 101mg4%
Potassium 74mg2%
Carbohydrates 7.7g3%
Fiber 0.5g2%
Sugar 7.1g8%
Protein 0.3g1%
Vitamin A 7IU0%
Vitamin C 16mg19%
Calcium 1mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @subbuskitchen or tag #subbuskitchen!
Subscribe to our YouTube ChannelSubscribe! to get Latest Subbuskitchen Video Recipes
Good PracticeAll the Images and videos are Copyright Protected. So please do not copy the content or images. If you want to use, please ask for it
Method with step by step pictures :
- Finely chop the onions and tomatoes and keep it aside. Heat oil in a pan, Add red chillies, chopped tomatoes and onions and saute it along with a pinch of salt. Saute the onions and tomatoes till they are transparent and the tomatoes will become mushy. Take all these in a mixer and grind it to a nice paste
- Heat oil in a pan, add mustard seeds. When the mustard seeds starts to sputter, add curry leaves and fry for 10 seconds. Add the ground chutney and adjust the salt. Allow the chutney to boil in low flame for 10 minutes.
- Serve the piping hot kara chutney with your favourite dishes and slurp!!!
