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    You are here: Home / Recent Posts / Kara Chutney Recipe

    Kara Chutney Recipe

    Last Updated On: Mar 26, 2025 by Sharmilee J

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    Kara Chutney is one of the popular side dishes in hotels which pairs up well with idli, dosa, oothapam, pongal etc. A quick chutney made with staple ingredients and in under 30 minutes. Learn to make Kara Chutney with step by step pictures and video.

    kara chutney with crispy dosa

    Kara Chutney is a super spicy side dish that pairs well with soft uttapam, idli and crispy dosa too. I am not a fan of spicy chutneys but this one is an exception as it is super flavorful and tasty.

    About Kara Chutney

    ‘Kara’ in tamil means spicy and chutney is a side dish served with idli, dosa hence Kara Chtuney is a spicy chutney. Chutneys are specialty of Tamil Nadu cuisine and this kara chutney is one of the popular chutneys.

    Kara chutney is a fiery hot chutney made with onion, tomato, garlic, lentils and tempered with mustard seeds, hing and curry leaves. It is super easy and quick to make so perfect to make for breakfast too.

    Kara chutney that is served in road side shops named ‘thallu vandi’ in tamil is very popular. Kara chutney they serve there is slightly runny as they have to make and serve in bulk.

    This Kara chutney is famous in hotels / restaurants too as it is one of the chutneys they served with idli, dosa. This chutney is super spicy, so if you are a fan of spicy side dishes then this is a must try for you.

    kara chutney with crispy dosa

    Kara Chutney Video

    Similar Recipes

    • Tomato chutney
    • Garlic chutney
    • Onion chutney

    Kara Chutney Ingredients

    • Onion, Tomato – Onion tomato forms the base of this chutney. Onion, tomato along with garlic are sauteed well and added along with ingredients to grind.
    • Lentils – Urad dal, chana dal are roasted well and grind.
    • Red Chillies – I have used 6 red chilies – if you want to reduce spice then add 3 regular chilies and 3 kashmiri red chilies.
    • Tamarind – Tamarind balances the spice level.
    • Tempering – A simple tempering is made using oil, mustard seeds, urad dal and curry leaves and added to chutney at the final stage.
    ingredients needed to make kara chutney

    How to make Kara Chutney Step by Step

    1.Heat 1 teaspoon in a kadai – add 1 tablespoon urad dal, 1 tablespoon channa dal and 6 red chillies.

    add lentils, red chilies

    2.Saute until the lentils turn golden brown. Sauteing red chilies along with lentils avoids burning of it. Transfer to a plate and set aside.

    saute until golden brown

    3.Now add 1 teaspoon oil along with 2 medium sized onion (sliced), 2 medium sized tomatoes(chopped roughly) and 4 cloves of garlic.

    add onion, tomato, garlic

    4.Saute until slightly soft.

    saute until soft

    6.Cook covered for 5-8 minutes or until the raw smell of tomatoes leave. In between stir to avoid burning at the bottom.

    cook covered

    7.Once onion, tomato turns mushy its done.

    onion, tomato sauteed

    8.Add 1 teaspoon tamarind, required salt to taste along with roasted lentils, red chilies.

    add lentils

    9.Give a quick saute and switch off.

    give a quick saute

    10.Transfer to a plate and cool down completely.

    cool down completely

    11.After cooling transfer it to a mixer jar, add little water.

    transfer to mixer with water

    12.Grind to chutney consistency – slightly coarse. Adjust salt at this stage.

    grind it slightly coarse

    13.Rinse mixer with water and add it.

    add water

    14.Mix it well.

    15.To the same kadai heat 1 tablespoon oil – add 3/4 teaspoon mustard seeds let it crackle, add a pinch of hing and few curry leaves and let it splutter.

    prepare tempering

    16.Add tempering to chutney.

    add it to chutney

    17.Mix well and your kara chutney is ready.

    Serve with crispy dosa!

    kara chutney with crispy dosa

    Expert Tips

    • You can replace regular red chilies with kashmiri red chilies to reduce spice level.
    • You can even add a teaspoon of toor dal for flavor.
    • Make it thin by adding little more water.
    • Roasting red chilies with lentils avoids burning.
    • Adjust salt according to the spice level of the chillies.
    • You can even add a tablespoon of grated carrot , saute along with onion, tomato and grind it.
    • You can add gingelly oil(nallennai) while tempering. It not only gives flavor, it balances the spice level well.
    • You can add 1/2 teaspoon jaggery to give a tangy taste to the chutney.

    Serving and Storage

    Kara Chutney is a great side for Idli, Dosa, Vada, Uthappam, Pongal, Kichadi, Upma. This Chutney keeps well for 1 day in room temperature and 2 days in fridge.

    crisp dosa dipped in kara chutney

    If you have any more questions about this Kara Chutney Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

    Tried this Kara Chutney Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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    Kara Chutney Recipe | Hotel Style Kara Chutney

    Kara Chutney is one of the popular side dishes in hotels which pairs up well with idli, dosa, oothapam, pongal etc. A quick chutney made with staple ingredients and in under 30 minutes. Learn to make Kara Chutney Recipe with step by step pictures and video.
    Prep Time10 minutes mins
    Cook Time15 minutes mins
    Total Time25 minutes mins
    Servings2 people
    AuthorSharmilee J

    Ingredients

    • 2 teaspoon oil
    • 1 tablespoon whole urad dal
    • 1 tablespoon channa dal
    • 6 dry red chilies
    • 2 medium sized big onion
    • 2 medium sized tomato
    • 4 cloves garlic
    • salt to taste
    • water as required

    To temper

    • 1 tablespoon oil
    • 3/4 teaspoon mustard seeds
    • a pinch hing
    • few curry leaves

    Instructions

    • Heat 1 teaspoon in a kadai – add 1 tablespoon urad dal, 1 tablespoon channa dal and 6 red chillies.
    • Saute until the lentils turn golden brown. Sauteing red chilies along with lentils avoids burning of it. Transfer to a plate and set aside.
    • Now add 1 teaspoon oil along with 2 medium sized onion (sliced), 2 medium sized tomatoes(chopped roughly) and 4 cloves of garlic.
    • Saute until slightly soft.
    • Cook covered for 5-8 minutes or until the raw smell of tomatoes leave. I between stir to avoid burning at the bottom.
    • Once onion, tomato turns mushy its done.
    • Add 1 teaspoon tamarind, required salt to taste along with roasted lentils, red chilies.
    • Give a quick saute and switch off.
    • Transfer to a plate and cool down completely.
    • After cooling transfer it to a mixer jar, add little water.
    • Grind to chutney consistency – slightly coarse. Adjust salt at this stage,
    • Rinse mixer with water and add it.
    • Mix it well.
    • To the same kadai heat 1 tablespoon oil – add 3/4 teaspoon mustard seeds let it crackle, add a pinch of hing and few curry leaves and let it splutter.
    • Add tempering to chutney.
    • Mix well and your kara chutney is ready.
    • Serve with crispy dosa!

    Video

    Notes

    • You can replace regular red chilies with kashmiri red chilies to reduce spice level.
    • You can even add a teaspoon of toor dal for flavor. Make it thin by adding little more water.
    • Roasting red chilies with lentils avoids burning. Adjust salt according to the spice level of the chilies.
    • You can even add a tablespoon of grated carrot , saute along with onion, tomato and grind it.
    • You can add gingelly oil(nallennai) while tempering. It not only gives flavor, it balances the spice level well.
    • You can add 1/2 teaspoon jaggery to give a tangy taste to the chutney.
    Nutrition Facts
    Kara Chutney Recipe | Hotel Style Kara Chutney
    Amount Per Serving (75 g)
    Calories 140 Calories from Fat 45
    % Daily Value*
    Fat 5g8%
    Saturated Fat 0.4g3%
    Trans Fat 0.02g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 3g
    Sodium 2914mg127%
    Potassium 265mg8%
    Carbohydrates 20g7%
    Fiber 6g25%
    Sugar 4g4%
    Protein 5g10%
    Vitamin A 912IU18%
    Vitamin C 218mg264%
    Calcium 95mg10%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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    Filed Under: Chutneys, For Idli, Dosa, RandomPosts, Recent Posts, Travel Food Series

    Reader Interactions

    Comments

    1. Meenal Krishnan

      July 14, 2015 at 6:04 am

      today i tried this receipe sharmi and it come out well….thanks for sharing this easy and tastey receipe….

      Reply
    2. Lucky Lucky

      July 10, 2016 at 5:00 pm

      U dint mention salt

      Reply
      • SHARMILEE J

        July 24, 2016 at 2:23 am

        Updated now!

        Reply
    3. sathya

      August 31, 2016 at 12:10 am

      I tried this today.. Nice chutney for dosa

      Reply
    4. Roopa

      March 23, 2017 at 2:43 pm

      Tried the chutney became out really well. Thanks for sharing!

      Reply
    5. viji

      May 11, 2018 at 10:00 am

      Looking yummy.

      Reply
    4.31 from 13 votes (13 ratings without comment)

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