Kara Chutney Recipe – Spicy Onion Tomato Chutney

Yesterday I shared Chana dosa/Kondakadalai dosa along with this Kara chutney recipe. As I mentioned in that post, this kara chutney is a good side dish for that dosa. Suchi shared this recipe with me and told this is her mom’s best spicy chutney recipe she makes for Idli, dosa, Pongal and Kara adai. Basically I love red colored onion tomato chutney recipes. Usually Red chutney is my choice in hotels too. When Suchi shared this recipe along with a picture, I was very much tempted and tried this for chana dosa. This spicy, tangy chutney goes well with that soft chana dosa more than coconut chutney. Thank you so much Suchi for sharing your mom's recipe with me. Friends, do try this chutney recipe for Idli, dosa and enjoy! Forgot to tell you, this chutney is without coconut too. Ok, lets see how to make this South Indian style Kara chutney recipe.
Do check out my hotel style Red chutney recipe and Chettinad Red chilli chutney.

Kara chutney recipe

Kara chutney recipe with onion and tomato - Side dish for idli,dosa., pongal and adai

Cuisine: South Indian

Category: Chutney recipes

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 5 Minutes

Total time: 15 Minutes

INGREDIENTS

Ripe tomato - 2 no Big onion - 1 no Red chillies - 4-6 nos ( adjust as per taste, I used 5 byadgi chillies) Dhania/Coriander seeds - 1 tsp Small Garlic cloves - 4 nos Ginger - 1/2 inch piece Cooking oil – 2 tbsp Tamarind – a very small piece Salt & water - as needed To temper Cooking oil or gingely oil - 2 tsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp Curry leaves - few

METHOD

Wash and chop the onion and tomatoes into small cubes. Peel the ginger and garlic cloves. Chop the ginger finely. Heat oil in a kadai. lower the flame and saute the dhania seeds, broken red chillies, garlic cloves and ginger pieces.  Make sure you don’t burn the dhania seeds.Then add the onion slices. Saute for a minute in medium flame. Add tomato pieces, required salt. Saute until tomato turns mushy. Switch off the flame & let it cool down. Add a very small pinch of tamarind and grind to a smooth paste adding required water.Heat oil in a small kadai and temper mustard seeds, urad dal, hing and curry leaves. Add to the chutney. Mix well and serve with Idli, dosa, pongal or adai by drizzling few tsp of gingely oil. Enjoy ! NOTE : You can carry this chutney for travel. In that case, use gingely oil for tempering and add the chutney to the kadai. Let it boil till all the moisture content vanishes. After the chutney becomes thick like a thokku, remove it from the flame and let it cool. Then store in a box and carry it for travel.Stays good for a day. Use clean spoon to handle. For variations, you can skip dhania seeds or ginger and make this chutney. I used Byadgi red chillies to get this bright color. I used nearly 5 chillies. Use 3 chillies for mild spicy taste.

Enjoy this yummy, spicy tomato kara chutney with Idli, dosa and Pongal !! We had it with chana dosa: ))

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