What is Kara Chutney ?
Chettinad Kara Chutney originates from the Chettinad region in Tamil Nadu, India, known for its bold and spicy flavors. It is made with tomatoes, onions, garlic, and red chilies, reflecting the robust culinary traditions of the Chettiar community. This chutney is a staple in Chettinad cuisine, adding a fiery kick to meals
One of the introductions to Tamilnadu Cooking was the Thakkali Chutney which was served with Idli, Vada, Dosa , Pongal and perhaps even Upma in most restaurants.
We hardly made it at home, although we made 20+ varieties of Chutneys on rotation to serve on the South Indian Breakfast Menu. This is also called Chettinad Kara Chutney.Perhaps the fact that Patti (my maternal grandmom) didnt really approve of ingesting onions or cooking with them on an everyday basis (she herself abstained from a LOT of items, including onion / garlic / store bought poha / sevai etc… the list was practically endless), I didn’t make it as frequently even after marriage.
I must admit this has slowly grown on me, but when I made the Chettinad Breakfast spread (picture Below 👇 ) with Idli , Vada, Paniyaram, Kara Paniyaram etc, I HAD to make it. The recipe is long overdue although I made it again separately for the individual clicks for this recipe.
There is another chutney – called Thakkali Thokku– made with tomato only and basic pantry spices which has a pickle kind of texture and a longer shelf life. That also tastes great with Idli / Dosa / Paratha or even hot Rotis.
Variations of Kara Chutney
The dish / Spice levels vary from family to family, although I know for sure that coconut is not used. Some use fried gram (dalia / pottukadalai), whereas some use peanuts and cumin seeds. It’s really a matter of suiting one’s palate. If using the Gavhti / Naati (local variety / sour) tomatoes, skip the tamarind used in the recipe.
But one thing is : if you are a lover of this chutney, you are sure to agree that it perks up any South Indian breakfast and leaves you with a tangy – spicy- fiery mixture that you would reach out for the coffee 😀
Other Chutneys with South Indian Breakfast you may like on the blog
Till then, a quick recipe :
Thakkali Chutney / Chettinad Khara Chutney : a GF, Vegan Tomato spicy Chutney
Prep time : 10 mins | Cook time : 10 mins | Serves : 4
PIN FOR LATER
What you need to make Kara Chutney:
- 2/3 cup Shallots (or sub with 1 large onion)
- 4 large tomatoes (ripe)
- 3 Dry Red chillies (adjust spice)
- 3 Kashmir red chillies
- 5 Garlic pods.
- 2 inch tamarind (or sub with 1 tsp Tamarind paste)
- 1 tsp Salt
- 1 tsp Jaggery (optional)
- 4 TBSP Bengal Gram (or kadalai Parippu or Channa dal)
- 2 tsp Oil
- 1 tsp mustard seeds
- 1 sprig curry leaves
How to make Chettinad Kara Chutney:
- In a pan, heat half the oil.
- Saute Channa dal / Bengal gram, red chillies, Tamarind till dals turn golden brown. Remove to a plate
- In the same oil, add the shallots (or onions) and garlic and saute for 3-4 minutes till the shallots turn translucent. Add salt at this stage to saute
- Now add the chopped Tomatoes and saute for further 3-4 mins till tomatoes turn soft.
- Let this mixture cool to room temperature.
- In a spice grinder / mixer jar, pulse the sauteed chillies, dal and tamarind coarsely.
- To this, add onions, garlic mixture and again grind for 6-10 seconds.
- Now add the sauteed tomatoes + jaggery (if using) and just pulse to semi runny texture.
- Prepare tempering with remaining oil. Splutter mustard seeds, curry leaves and pour onto the chutney
- Serve the thakkali Kara Chutney with any south Indian Breakfast of your choice.
Check out the VIDEO Embedded below for a detailed recipe and how to make it. DO leave your valuable comments on the video too !
Thakkali Chutney | Chettinad Kara Chutney | Tomato Onion Chutney | Side dish for Idli Dosa
Ingredients
- 2/3 cup Shallots or sub with 1 large onion
- 4 tomatoes large, ripe
- 3 Dry Red chillies adjust spice
- 3 Kashmir red chillies
- 5 Garlic pods.
- 2 inch tamarind or sub with 1 tsp Tamarind paste
- 1 tsp Salt
- 1 tsp Jaggery optional
- 4 TBSP Bengal Gram or kadalai Parippu or Channa dal
- 2 tsp Oil
- 1 tsp mustard seeds
- 1 sprig Curry Leaves
Instructions
- In a pan, heat half the oil.
- Saute Channa dal / Bengal gram, red chillies, Tamarind till dals turn golden brown. Remove to a plate
- In the same oil, add the shallots (or onions) and garlic and saute for 3-4 minutes till the shallots turn translucent. Add salt at this stage to saute
- Now add the chopped Tomatoes and saute for further 3-4 mins till tomatoes turn soft.
- Let this mixture cool to room temperature.
- In a spice grinder / mixer jar, pulse the sauteed chillies, dal and tamarind coarsely.
- To this, add onions, garlic mixture and again grind for 6-10 seconds.
- Now add the sauteed tomatoes + jaggery (if using) and just pulse to semi runny texture.
- Prepare tempering with remaining oil. Splutter mustard seeds, curry leaves and pour onto the chutney
- Serve the thakkali Kara Chutney with any south Indian Breakfast of your choice.
I love this chutney..so nicely done!
Love tomato chutney, love the color of yours.
I love any variation of tomato chutney. We finally get the recipe of this Chettinad chutney.. 🙂
Can have two idlies or dosas with this fingerlicking chutney, love it.
I love a good tomato chutney and your version with roasted gram sounds delicious. Will have to try this out.
It was same with my paternal grandmother too and onion and garlic were a taboo in her home. I am more inclined to that kind of cooking.
I have been looking for the recipe of the restaurant style tomato chutney for long. Will try out your version .
I make it so often this Chutney,goes very well with idly and dosa.Such a delicious and finger licking Chutney..
the word chettinad intrigued me right away. Amazing chutney.
That is a nice variation of tomato chutney. I don't use pottu kadalai but mostly it is very similar..
Today Tomato seems to be the vegetable of the day. Lovely chutney.
Lovely chutney!! I did this for another letter. Loved your version of the tomato onion chutney.
This version of tomato chutney sounds delicious.
my family loves this version, i missed many elements though it appears looking at your list of ingredients
My favourite chutney to enjoy with idli, dosa, rice and paratha too. I always have a jar of it ready in my fridge. I add a few roasted peanuts to it. Thanks for sharing this recipe.
Thanks Mayuri. Yes, there are quite a few variations to this Chettinad chutney
Love chutneys from the south. Is this the same chutney they serve at the restaurants with dosa along with coconut chutney?
Thanks Sarika, yes this is the same served with Dosa at restaurants
I made this as chutney, and we loved it! It is a wonderful way to spice up meals and dosa etc. I am using this Chettinad kara chutney on my sandwiches, too. Thanks, makes a wonderful change to coconut chutney.
Thanks for trying this out, Archana. Glad you enjoyed it..
Chutneys are such a quintessential element of South Indian Cuisine. I marvel at these varied chutneys each with a distinctive flavor. Kalyani, I enjoy going through the recipes of south Indian chutneys on your blog. I must mention that earlier I had visited this Chettinad Kara Chutney recipe. My family liked it. A big WOW!
Thanks a lot for sharing this,Neha ! glad you liked it..
A tasty chutney from South India. It pairs well with idli, dosa and many others. Long time, I made it, need to make it now.
Thank you, Jayashree. yes it pairs with almost all south indian breakfast dishes