Spicy Red Chutney Recipe | South Indian Kara Chutney for Idli, Dosa & Rice

 Spicy Red Chutney (Kara Chutney)

A fiery and flavorful Kara Chutney (Spicy Red Chutney) made with onions, tomatoes, dry red chilies, and garlic. This traditional South Indian chutney pairs perfectly with idli, dosa, vada, uttapam, or even hot steamed rice. Easy to prepare, bold in flavor, and an absolute must-try for spice lovers!

🌶️ Ingredients (for Spicy Kara Chutney):

• Onion – 2 medium (sliced)

• Tomato – 2 medium (chopped)

• Dry Red Chilies – 6 to 8 (adjust to taste)

• Garlic – 4 to 5 cloves

• Tamarind – small piece (or ½ tsp paste)

• Curry Leaves – 6 to 8

• Oil – 2 tbsp (preferably gingelly oil / sesame oil for authentic taste)

• Salt – as needed

🌿 For Tempering:

• Oil – 1 tsp

• Mustard Seeds – ½ tsp

• Urad Dal – ½ tsp

• Curry Leaves – few

🔪 Preparation Method – Step by Step:

1. Roast the Spices:
   Heat 1 tbsp oil in a pan. Add dry red chilies and garlic cloves. Fry for a few seconds until chilies turn crisp and aromatic.

2. Cook the Base:
   Add sliced onions and sauté until they turn golden brown. Then add chopped tomatoes and cook till they become soft and mushy.

3. Add Flavor Boost:
   Add tamarind and curry leaves, stir well, and cook for 2 more minutes.

4. Grind the Chutney:
   Allow the mixture to cool slightly. Grind everything into a smooth, thick chutney by adding little water as required.

5. Prepare Tempering:
   Heat 1 tsp oil in a small pan. Add mustard seeds, urad dal, and curry leaves. Let them splutter.

6. Final Touch:
   Pour this tempering over the chutney, mix well, and your spicy kara chutney is ready to serve.

📦 Storage & Uses:

• Storage: Store chutney in an airtight container in the refrigerator for up to 2 days. Use a clean, dry spoon each time.

• Best Served With: Idli, dosa, pongal, vada, uttapam, paniyaram, chapati, or even as a side dish with plain hot rice and ghee.

• Quick Tip: Adding a teaspoon of gingelly oil before serving enhances taste and helps balance spice.