Kara Chutney (Onion-Tomato Chutney)

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Preeti Kalia (@hobbi_espassion)

A smoky, tangy, and spicy chutney perfect for South Indian dishes like dosa, idli, or roti.

Kara Chutney (Onion-Tomato Chutney) recipe
Prep Time
15min
Cook Time
20min
Total Time
35min

Ingredients

6 Servings
(1 serving = a portion of chutney)

Main Chutney

  • mustard oil
    mustard oil
    1/2cup
  • cumin seeds
    cumin seeds
    1tsp
  • asafoetida
    asafoetida
    1pinch
  • garlic
    garlic
    2clove
  • onion, sliced
    onion, sliced
    3piece
  • tomato, diced
    tomato, diced
    6piece
  • green chili
    green chili
    6piece
  • ginger
    ginger
    1/2in
  • sendha namak (rock salt)
    sendha namak (rock salt)
    1tsp
  • red chili powder
    red chili powder
    1tsp
  • degi mirch
    degi mirch
    1tsp

For Tempering

  • urad dal
    urad dal
    1tbsp
  • chana dal
    chana dal
    1tbsp
  • mustard seeds (rai)
    mustard seeds (rai)
    1/2tsp
  • curry leaves
    curry leaves
    1sprig
  • oil
    oil
    1tbsp

How to make Kara Chutney (Onion-Tomato Chutney)

Heat the Oil

  1. Step 1

    In a pan, heat mustard oil until it reaches a slight smoking point.

  2. Step 2

    Reduce the heat and add cumin seeds and asafoetida.

  3. Step 3

    Add garlic pods and sauté until fragrant.

  4. Step 4

    Add sliced onions and sauté until they turn translucent.

Cook Tomatoes & Spices

  1. Step 1

    Add diced tomatoes and green chilies.

  2. Step 2

    Stir in ginger (chopped or grated).

  3. Step 3

    Add sendha namak (rock salt), red chili powder, and degi mirch.

  4. Step 4

    Cook until tomatoes turn soft and mushy.

  5. Step 5

    Allow the mixture to cool slightly.

  6. Step 6

    Blend it into a smooth or slightly coarse chutney as per preference.

Prepare the Tempering

  1. Step 1

    In a small pan, heat oil.

  2. Step 2

    Add urad dal, chana dal, and mustard seeds (rai).

  3. Step 3

    When the mustard seeds splutter, add curry leaves and sauté for a few seconds.

  4. Step 4

    Pour the tempering over the chutney and mix well.

Nutrition (per serving)

Calories

173.3kcal (8.67%)

Protein

4.2g (8.34%)

Carbs

14.2g (5.15%)

Sugars

2.5g (5%)

Healthy Fat

13.1g

Unhealthy Fat

2.0g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. Serve with dosa, idli, or roti for a traditional South Indian experience.

FAQS

  1. What is the cooking process for making Kara Chutney?

    To make Kara Chutney, start by heating mustard oil in a pan until it reaches a slight smoking point. Then, reduce the heat and add cumin seeds and asafoetida. Sauté garlic until fragrant, followed by onions until they turn translucent. Next, add diced tomatoes and green chilies, along with chopped ginger. Season with sendha namak, red chili powder, and degi mirch, cooking until the tomatoes are soft. Allow the mixture to cool, then blend it to your desired consistency. Finally, prepare a tempering with urad dal, chana dal, and mustard seeds, adding curry leaves before mixing it into the chutney.

  2. Is Kara Chutney suitable for vegan diets?

    Yes, Kara Chutney is suitable for vegan diets as it contains no animal products. The ingredients are all plant-based, making it a great accompaniment for various vegan dishes like dosa, idli, or roti.

  3. What can I substitute for mustard oil in Kara Chutney?

    If you don't have mustard oil, you can substitute it with other oils like vegetable oil, sunflower oil, or coconut oil. However, keep in mind that using a different oil may slightly alter the flavor profile of the chutney.

  4. How should I store leftover Kara Chutney?

    Leftover Kara Chutney can be stored in an airtight container in the refrigerator for up to a week. For longer storage, you can freeze it in small portions. Just make sure to thaw it in the refrigerator before using.

  5. What dishes pair well with Kara Chutney?

    Kara Chutney pairs wonderfully with South Indian dishes such as dosa, idli, and roti. It can also be served as a spicy condiment with snacks like samosas or pakoras, enhancing their flavor with its smoky and tangy notes.

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