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A vibrant and spicy South Indian condiment made with dried red chilies, lentils, and tamarind. This versatile chutney, also known as Kara Chutney, is the perfect fiery accompaniment for idli, dosa, and uttapam.
Sauté the Chutney Base
Grind to a Smooth Paste
A vibrant and spicy South Indian condiment made with dried red chilies, lentils, and tamarind. This versatile chutney, also known as Kara Chutney, is the perfect fiery accompaniment for idli, dosa, and uttapam.
This south_indian recipe takes 25 minutes to prepare and yields 4 servings. At 152.89 calories per serving with 2.59g of protein, it's a beginner-friendly recipe perfect for side or condiment.
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Prepare the Tempering (Tadka)
Combine and Serve
Add 1/4 cup of freshly grated coconut while sautéing the onions and tomatoes for a richer, slightly sweeter flavor and creamier texture.
For a nutty twist, add 2 tablespoons of roasted peanuts to the grinder jar along with the sautéed mixture.
For a sattvic or Jain-friendly version, you can omit the onion and garlic. The chutney will still be flavorful from the dals, chilies, and tamarind.
To reduce the heat, deseed the dried red chilies before sautéing them or reduce the number of chilies used.
The capsaicin found in red chilies is known to have metabolism-boosting properties, which can aid in weight management.
Ingredients like hing (asafoetida) and curry leaves are traditionally used in Indian cuisine to improve digestion and prevent bloating.
Tomatoes are an excellent source of lycopene, and garlic contains allicin, both of which are powerful antioxidants that help fight free radical damage in the body.
The inclusion of chana dal and urad dal provides a good amount of plant-based protein, which is essential for muscle repair and overall health.
A single serving of this Red Chutney (about 1/4 cup or 60g) contains approximately 90-110 calories, primarily from the oil and lentils.
Yes, it can be part of a healthy diet. It's made with wholesome ingredients like lentils, tomatoes, and garlic, which provide protein, vitamins, and antioxidants. The capsaicin in chilies can also boost metabolism. However, it's best consumed in moderation due to the oil and salt content.
To reduce the spice level, use fewer dried red chilies. You can also remove the seeds from the chilies before sautéing them, as the seeds contain most of the heat. Using Kashmiri chilies will provide color without intense heat.
This versatile chutney pairs well with many South Indian dishes like uttapam, vada, paniyaram, and even upma. It can also be used as a spicy spread for sandwiches or wraps.
Absolutely. You can skip the onion and garlic for a 'no onion, no garlic' version. The chutney will have a different flavor profile, dominated by the chilies and lentils, but it will still be delicious.
Store the Red Chutney in an airtight container in the refrigerator. It stays fresh for up to 4-5 days. For longer storage, you can freeze it in an ice cube tray and then transfer the cubes to a freezer bag.
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