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.

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.

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.

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.

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.