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Home » Side Dishes » Chutney » Kara Chutney | Spicy Chettinad Red Chutney

Published: Jan 18, 2013 · Modified: Jul 30, 2020 by Sandhya Ramakrishnan · This post may contain affiliate links

Kara Chutney | Spicy Chettinad Red Chutney

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If there is one chutney that I can have everyday with idli and dosa, it has to be this Chettinad Kara Chutney / spicy red chutney. It also pairs really well with Paniyaram.
 
Kara chutney

 

Growing up I never ate too much of garlic at my parents house. My dad absolutely hates garlic in any of the dishes, so me and my mother eat dishes with garlic when my father is away of trips. After marriage, since my husband has no reservations against garlic we eat it often. This Kara Chutney recipe is from my friend Janani’s blog. The minute I saw this recipe, I thought to myself that my mother would love this. I called her up right away and asked her to try it when my father is touring.

My friend mentioned that this chutney pairs up well with paniyaram. We loved it with the idlis and I am sure it should taste great with any idli, dosai or vadai. Next time I am going to try this with some Venn Pongal. Let me know what you paired up this chutney with?

Preparation time – 5 mins
Cooking time – 15 mins
Difficulty level – easy

Kara chutney 1

Ingredients to make Kara Chutney – (serves 4)

  • Shallots (small onions) – ½ cup (I used shallots since I did not have any fresh small onions in hand)
  • Red chilies – 3 (if you really like it spicy go ahead and add more)
  • Garlic – 3 cloves
  • Tomatoes – 4
  • Tamarind – a small piece
  • Salt – to taste

Seasoning –

  • Oil – 2 tsp
  • Mustard seeds – ½ tsp
  • Ullutham paruppu/Urad dal – 1 tsp
  • Curry leaves – few
  • Asafetida – ¼ tsp

Procedure to make Kara Chutney –

  • Grind Shallots, red chili and garlic into a coarse paste adding no water or very little water.
Grind Shallots, red chili and garlic
  • In a pan, add the oil and heat it up. Once heated, add all the seasoning ingredients and let them sputter.
Seasoning in oil
  • Now add the ground paste to the pan and sauté till the raw smell disappears, about 3-4 mins.
onion paste frying
  • Meanwhile grind the tomatoes and tamarind into a paste and keep it ready. Once the shallot mixture cooks, add the ground tomatoes to it and let it come to a boil. Let the mixture sauté well and once they thicken up a bit, add the salt. If the salt is added in the beginning, the chutney will splatter a lot when boiling. Hence, it is always better to add the salt when the mixture cooks for a while and thickens up.
onion and tomatoes simmering
  • Let it come to the preferred consistency and then turn off the flame.
  • Serve with Idlis. Dosai’s or paniyaram!

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Kara Chutney

Kara Chutney – Spicy Chettinadu Style

If there is one chutney that I can have everyday with idli and dosa, it has to be this Chettinad kara chutney / spicy red chutney. It also pairs really well with Paniyaram.
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Course: Breakfast, Lunch Box Recipes
Cuisine: Asian
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Calories: 86kcal
Author: Sandhya Ramakrishnan

Ingredients

  • ½ cup Shallots
  • 3 Red chilies
  • 3 cloves Garlic
  • 4 Tomatoes
  • Tamarind
  • Salt
  • Seasoning
  • 2 tsp Oil
  • ½ tsp Mustard seeds
  • 1 tsp Ullutham paruppu/Urad dal
  • Curry leaves
  • ¼ tsp Asafetida

Instructions

  • Grind Shallots, red chili and garlic into a coarse paste adding no water or very little water.
  • In a pan, add the oil and heat it up. Once heated, add all the seasoning ingredients and let them sputter.
  • Now add the ground paste to the pan and sauté till the raw smell disappears, about 3-4 mins.
  • Meanwhile grind the tomatoes and tamarind into a paste and keep it ready. Once the shallot mixture cooks, add the ground tomatoes to it and let it come to a boil. Let the mixture sauté well and once they thicken up a bit, add the salt. If the salt is added in the beginning, the chutney will splatter a lot when boiling. Hence, it is always better to add the salt when the mixture cooks for a while and thickens up.
  • Let it come to the preferred consistency and then turn off the flame.
  • Serve with Idlis. Dosai’s or paniyaram!

Nutrition

Calories: 86kcal | Carbohydrates: 14g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 13mg | Potassium: 508mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1346IU | Vitamin C: 68mg | Calcium: 32mg | Iron: 1mg
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!
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Previous Post: « Asian Style Salad Dressing Recipe
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Reader Interactions

Comments

  1. Lakshmi says

    May 30, 2013 at 9:04 am

    My husband love this chutney

    Reply
  2. tinku shaji says

    January 17, 2013 at 8:30 am

    Yummy recipe

    Reply
    • shasan18 says

      January 17, 2013 at 3:21 pm

      Thanks Tinku!

      Reply
  3. Sangeetha Priya says

    January 10, 2013 at 2:24 pm

    Very inviting platter n delicious chutney!!!

    Reply
    • shasan18 says

      January 17, 2013 at 3:21 pm

      Thanks Sangeetha!

      Reply
  4. Janani says

    January 09, 2013 at 3:18 pm

    You made day dear thanks for sharing,well you are right it does pair great with dosa and idly lovely click and thank you again for trying.

    Reply
    • shasan18 says

      January 10, 2013 at 12:26 am

      Thanks to you Janani for a great recipe!

      Reply
  5. Swathi Iyer says

    January 09, 2013 at 12:23 am

    This chutney looks delicious, next time when I make dosa, I will try.

    Reply
    • shasan18 says

      January 10, 2013 at 12:26 am

      Thanks Swathi..This was my first time...Tried it from Janani's blog! We really liked it..

      Reply
  6. Priya R says

    January 08, 2013 at 2:55 pm

    super tasty chutney 🙂 the combinations makes me want to try

    Reply
    • shasan18 says

      January 08, 2013 at 6:34 pm

      Thanks Priya!

      Reply
  7. DeepthiDigvijay says

    January 08, 2013 at 4:18 pm

    looks delicious

    Reply
    • shasan18 says

      January 08, 2013 at 6:35 pm

      Thanks Deepthi!

      Reply
  8. Julie says

    January 08, 2013 at 3:21 pm

    spicy & hot,nice color:)
    Join EP event-Nutmeg OR Parsley @ Chef Mireille's Global Creations

    Reply
    • shasan18 says

      January 08, 2013 at 6:34 pm

      Thanks Julie!

      Reply
  9. Shree Kanneppady says

    January 08, 2013 at 2:48 pm

    Mouthwatering chutney..

    Reply
    • shasan18 says

      January 08, 2013 at 6:34 pm

      Thanks Shree 🙂

      Reply
  10. Sangeetha Nambi says

    January 08, 2013 at 12:57 pm

    Yummy chutney...
    https://recipe-excavator.blogspot.com

    Reply
    • shasan18 says

      January 08, 2013 at 6:34 pm

      Thanks Sangeetha!

      Reply
  11. WeR SAHM says

    January 08, 2013 at 5:54 am

    my most favourite chutney!!! yummy

    Reply
    • shasan18 says

      January 08, 2013 at 6:33 pm

      Thanks!

      Reply
  12. Nivedhanams Sowmya says

    January 08, 2013 at 4:13 am

    that is tongue tickling!!!! love this one!!
    Sowmya
    Ongoing Event - Mission - Breakfast

    Reply
    • shasan18 says

      January 08, 2013 at 6:24 pm

      Thanks Sowmya!

      Reply
  13. Meena B says

    January 08, 2013 at 7:45 am

    oh this is diff i hv never made this chutney

    i have made idli batter today morning hope it ferments till 8pm nite mayb i shud try this chutney against the regular coconut chutney

    Reply
    • shasan18 says

      January 08, 2013 at 6:33 pm

      Meena Aunty, this is a spicy chutney. Love it with idlis. Do let me know how you liked it 🙂

      Reply

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Sandhya

I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

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