Tag Archives: kara chutney seimurai

Kara Chutney – 2 / Spicy Chutney – 2


Already I have shared a Kara chutney recipe, this has the same ingredients but little different in the cooking process. Here in this version, Kara chutney consumes less time with the same flavor, I have used less number of red chilies because of my kids, but you could use 2 to 3 chilies more than this for more spiciness, as the name Kara Chutney (Kara means spicy).

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Kara Chutney / Spicy Chutney

CLICK HERE for Breakfast Recipes and CLICK HERE for Chutney Recipes.

Taking this to Fiestafriday #180 hosted by Angie@thenovicegardener.

Usually chutneys are apart each and every Tamil families, as most of the day our breakfasts and dinner are Idli and Dosa. Even we prepare thick chutney to accompany with any variety rice which is known as Thuvaiyal. Let me share the recipe…


  • Onions – 2 no’s
  • Tomato – 1 no’s
  • Garlic – 5 cloves
  • Red chillies – 4 nos
  • Mustard seeds – ¼ tsp
  • Split Black lentil / Black gram – ½ tsp
  • Curry leaves – 2 sprigs
  • Salt to taste
  • Oil – 1 ½ tbsp


  • Peel and thinly slice the onions, keep it aside. Roughly chop the tomato and keep it aside.
  • Heat 2 tsp of oil in a kadai, add the onions, tomato and garlic cloves and cook until the raw smell goes off.
  • Transfer it to a plate, bring it room temperature.
  • Grind it to fine paste by adding required amount of salt and keep it aside.
  • Heat the leftover oil in a kadai, add the mustard seeds, split black lentil and curry leaves. Wait until they crackle.
  • Transfer it to bowl and pour in the tempered spices along with oil.

Serve with Idli or Dosai / Dosa for breakfast or dinner.



Kara Chutney / Spicy Chutney


After a long time, a chutney into my chutney list – “KARA CHUTNEY”. I had this chutney once in a restaurant and wanted to have it at home, so I have accompanied this kara chutney with Adai / Lentil crepes.

Kara chutney is prepared with onions, tomatoes and red chilies. It goes out well with idli, dosa, adai and so on. Let us move on to the recipe…

Kara Chutney

Kara Chutney


  • Onions – 4 nos
  • Tomatoes – 2 nos
  • Red chilies – 9 nos
  • Garlic cloves – 5 nos
  • Tamarind – a shallot size
  • Mustard seeds – ¼ tsp
  • Split blackgram – ¼ tsp
  • Curry leaves – two strands


  • Peel and roughly chop the onions and tomatoes.
  • Take onions, tomatoes, garlic, tamarind and red chilies together in a blender. Blend them to a fine paste by adding little water.
  • Heat oil in a kadai, add in the mustard seeds, split black gram and curry leaves. Wait until they crackle.
  • Pour in the finely grounded paste and stir them once in every five mins.
  • Continue until they turn to dark red in colour or until the raw smell goes off and the oil separates.

Serve hot.

Note: Kara chutney stays fresh for 24 hr in room temperature and stays fresh for 2 days when refrigerated.