Chutney is a side dish or condiment that forms an important part of Indian cuisine. In Indian food culture, chutneys of all kinds are a perfect accompaniment to a meal in any corner of our country. Not only that, but chutney can elevate the flavors between the different dishes in a meal, making it more hearty. Like Tamil Nadu style kara chutney – a very spicy chutney made with pearl onions (scallions), tomatoes, spices and herbs. If you thought South India only had coconut chutney, this one will completely change your mind!
What is Kala Chutney
The Tamil word “kara” means spicy, and chutney is something we Indians can’t really think of without in our meals! When put together, kara chutney simply refers to a spicy chutney that is a specialty of the southern Indian state of Tamil Nadu.
Since the flavor of kara chutney is spicy in nature, it goes well with dosas, idlis and similar dishes that don’t have much flavor in the ingredients. I mean just imagine dipping the steaming, fluffy bits of idli into a bowl of delicious hot sauce and enjoying it. A heavenly combination, just to die for, isn’t it?
As far as I know, here are the ingredients for a perfect kala chutney:
- pearl onions, also known as Madras Vengayam, Chinna Vengayam or Shallots. You can use regular onions, but these small onions really give the chutney a unique flavor. This also balances out the tomato flavor.
- dried red chili pepper, apparently to make the chutney “cara” and give it a beautiful red color. You can use byadagi or Kashmiri variety.
- garlic, along with the chili peppers, add a much-needed spiciness. I also feel like garlic is one of those spices that really does wonders for making even the simplest of dishes!
- Lentils, urad dal and chana dal all add a certain taste and texture to the chutney. Therefore, it is very much needed.
- Tamarindanother ingredient that gives the chutney the right sourness.
- Temperingmustard seeds, curry leaves and asafoetida, sautéed in sesame oil and poured over the ground ingredients to complete the dish, make a chutney.
These are the ingredients/elements that go into making chutney. That is, unique!
More information about this recipe
My family and I are huge fans of chutneys of all kinds.On top of that, there is Kara Chutney whenever we want to keep it hot, followed by other typical options like Coconut Chutney, onion chutney besides tomato chutney. These are some of the chutneys you will find in my house at almost any time.
While you may find most restaurants and hotels serving coconut chutney and onion tomato chutney along with idlis and dosas. However, whenever I make these breakfast dishes, I usually just make a chutney and a sambar to go with it.Made this kara chutney many times as it goes so well with regular chutney Dosa, Ghee baked dosa and most types of idlis.
As I mentioned before, this kara chutney is spicy and red, mainly because of the addition of red chili peppers. If you wish, you can reduce the spiciness by adding a handful of dried red chili peppers or using a low-calorie chili pepper.
Apart from the kara chutney I usually serve with it, you can also enjoy it with rava idli, masala dosa or uttapam.This chutney goes particularly well with Vindaya Dosa.
Step-by-step guide
How to Make Kala Chutney
Making Kala Chutney
1. Heat 2 teaspoons sesame oil in a pan. Lower the flame and add 1 tsp urad dal (shelled black gram) and 1 tsp chana dal (shelled bengal gram).
2. Fry the lentils over low heat until golden brown.
3. Then, add 1/4 cup sliced pearl onions (scallions) or 1/4 cup chopped onions.
4. Start frying.
5. Sauté until the onions start to turn golden brown. Then, add a teaspoon of chopped garlic.
6. Now add 4 to 5 dry red chillies. You can use byadagi red chilli or Kashmiri red chilli. I used byadagi peppers.
7. Sauté for half a minute or until the red pepper changes color.
8. Now, add ½ cup chopped tomatoes.
9. Mix well.
10. Season with salt according to taste. Mix well.
11. Next, add 1/4 teaspoon tamarind.
12. Fry tomatoes over low heat.
13. Tomatoes need to be softened. So, stir and fry until they become soft. Turn off the heat. Allow mixture to warm or cool to room temperature.
14. Once the mixture is hot or cooled, add it to a chutney grinder or small blender. Add ¼ cup water.
15. Grind the ingredients into a smooth paste. Remove the chutney to a bowl and set aside.
16. Add the remaining 1/4 cup of water and run the grinder jar again to mix the chutney stuck to the sides and bottom with the water. Add this chutney mixed with water in a bowl and mix well.
Tempered Kala Chutney
17. In the same pan or a different pan, heat 2 teaspoons sesame oil. Add ½ teaspoon mustard seeds and let them splutter.
18. Then add 7 to 8 curry leaves and a pinch of asafoetida. Fry until the curry leaves turn crispy.
19. Pour in the mixed kara chutney. Mix well.
20. Serve kara chutney with idli, set dosa or uttapam. This spicy sauce also goes well with paniyaram.
Expert Tips
- Add less dried red chilies for a less spicy version. You can even add low-calorie chillies to reduce the spice level in the chutney. You can use Biyadaji red chillies or Kashmiri red chillies.
- Discard the seeds from the dried red peppers and use them in this recipe.
- If you don’t have or can’t source pearl onions or shallots, use regular onions in this recipe.
- If you don’t have tamarind, just skip adding it.
- You can add less or more water depending on the chutney consistency you want.
More chutney recipes to try!
Chutney Recipes
Chutney Recipes
Chutney Recipes
Chutney Recipes
Be sure to rate the recipe in the recipe card or leave a comment below if you’ve already made it. For more vegetarian inspiration, Sign up Get my email or follow me Instagram, Youtube, Facebook, interest or Twitter.
Spicy Kala Chutney
Kala chutney is a spicy chutney made from pearl onions (scallions), tomatoes, spices and herbs found in Tamil Nadu cuisine.
Preparation time 5 minute
cooking time 15 minute
total time 20 minute
Prevent screen from dimming while making recipes
stir-fry and grind
Heat 2 teaspoons sesame oil in a pan.
Lower the flame and add 1 tsp urad dal (shelled black gram) and 1 tsp chana dal (shelled bengal gram).
Fry both lentils over low heat until they start to turn golden brown.
Then add 1/4 cup pearl onions/shallot slices or 1/4 cup chopped onion.
Stir and sauté until the pearl onions begin to turn golden brown. Then add the garlic.
Now add 4 to 5 dry red chillies. Fry for half a minute.
Next add 1/2 cup of chopped tomatoes.
Add salt and tamarind.
Fry tomatoes over low heat until soft.
Turn off the flame and allow the chutney mixture to heat up or cool to room temperature.
Once the mixture is hot or cool then add it to a chutney grinder or small blender.
Add 1/4 cup water and grind to a smooth paste.
Remove the chutney to a bowl and set aside.
Add the remaining 1/4 cup of water and run the grinder jar again to mix the chutney stuck to the sides and bottom with the water.
Add this chutney mixed with water in a bowl and mix well.
Kala Chutney Tempered
In the same pan or a different pan, heat 2 teaspoons sesame oil. Add ½ teaspoon mustard seeds and break them into pieces.
Then add 7 to 8 curry leaves and a pinch of asafoetida.
Fry until the curry leaves turn crispy.
Pour the tempered mixture into the kara chutney. Mix well.
Serve kara chutney with idli, dosa or uttapam. This spicy chutney also goes well with paniyarams.
- You can add less or more water depending on the consistency you want for the kara chutney.
- You can add less dried red chilies for a less spicy version.
- You can also make a less spicy chutney by using dry red chili which is lower in heat.
- You can remove the seeds from dried red peppers.
- If tamarind is not available, skip it.
This kara chutney recipe from the archives was first published in March 2016. Updated and republished in April 2024.
