This Kara Chutney Recipe / Onion Tomato Chutney Recipe is such a delicious and winning combo with hot steaming idli or crispy paper dosa or even soft uthappam. The only tiring part is peeling the skin of shallots, but it’s worth doing it. The ingredients can be altered as per your taste buds. As this chutney name calls for spicy / kara / hot you can add more red chillie’s also. But I used the right number, as my kids will not touch if it is spicy. This chutney is apt for travelling also, as it don’t get spoiled easily. Else if you are tied up with other works, this chutney can be prepared in bulk quantity and used whenever needed.
Kara Chutney Recipe
Onion Tomato Chutney Recipe | Kara Chutney Recipe
Preparation + Cook Time:30 minutes | Serves: 2 to 3
- Small onions / Shallots – 1/2 cup
- Tomato – 1 Large
- Garlic pods – 8 to 10
- Tamarind – 1 Small gooseberry size
- Red Chilli – 7 to 8
- Urad dal – 1 tblsp
- Salt – As required
- Mustard Seeds – 1 tsp
- Urad Dal – 1/2 tsp
- Hing – 1 Generous pinch
- Red Chilli – 1
- Curry Leaves – Few
- Oil – 1 tblsp
1. Peel the skin of small onions and garlic. Roughly chop tomato. In a pan add 1 tsp of oil, first roast urad dal and then red chilli till golden brown. Don’t burn it. Keep by side.
2. In the same pan pour little more oil, then add small onion and garlic. Saute until the onions turn transparent. Now add tomato and saute again till it turn soft and mushy. Let it cool down. In a mixer / blender add the onions, garlic, tomato and tamarind.
3. Grind it roughly, add the roasted urad dal and red chillie. Then add salt and grind it again. Don’t add water, if required sprinkle little water and grind it to a smooth or coarse paste as per preference.
4. Heat 1 tblsp of oil in a pan and temper with the ingredients listed in the table ‘To Temper’. Then add the chutney, mix well and cook for a while till the oil separates (this step helps to keep the chutney unspoiled and gives more shelf life).
Serve this chutney with hot steaming idli or dosa.
Onion Tomato Chutney Recipe
1. Adjust red chilli according to your spice level.
2. Instead of small onions, 2 big onions can also be used. But this chutney taste good with small onions.
3. Urad dal can be replaced with 1 tblsp of channa dal.
4. Always ensure that you saute the onions and tomato till the raw smell leaves.
5. You can grind the chutney to a coarse or smooth paste according to your preference.
6. Don’t skip tamarind and add hing generously, which enhances the taste of the chutney.
7. If you don’t like tamarind, 1/2 tomato can be added more for tanginess.
8. Addition of garlic gives a nice aroma to this onion tomato chutney recipe.
9. If preferred 1/4 cup of grated coconut can be used while grinding.
10. Use sesame oil generously which adds excellent taste to this kara chutney recipe.
11. Shelf life of this chutney is 3 to 4 days under refrigeration.
Kara Chutney Recipe
Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog.
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