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.
Servings2 people
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
- ¾ 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 ¾ 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 ½ 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.
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