Kara Chutney
Kara Chutney
Ingredients
For Roasting
- 2 tablespoons black gram
- 2 tablespoons roasted chickpea split
- 1/2 teaspoon cumin seeds
For Sautéing
- 1 tablespoon oil
- 3 garlic cloves
- 1 1/2 inch ginger, chopped
- 2 onion, roughly chopped
- 2 tomato, roughly chopped
- 1 teaspoon salt, or to taste
- 3 dry red chilies, soaked
- 1 tablespoon Kashmiri red chili powder
For Tempering (Tadka)
- 1 tablespoon oil
- 2 dry red chilies
- 1/2 teaspoon mustard seeds
- 7 curry leaves
Instructions
- 1
Place a pan on the stove over medium heat. Add the black gram, roasted chickpea split, and cumin seeds to the pan. Roast these ingredients for 5 to 6 minutes, stirring frequently, until they are fragrant and lightly browned. Remove from heat and set aside to cool completely (approximately 10 minutes).
⏱️ 16 min
- 2
In the same or a different pan, heat 1 tablespoon of oil over medium heat. Add the garlic cloves and chopped ginger. Sauté for 2 minutes until fragrant.
⏱️ 2 min
- 3
Add the roughly chopped onions and roughly chopped tomatoes to the pan. Sprinkle with salt to taste. Add the soaked dry red chilies and Kashmiri red chili powder. Sauté the mixture for 2 minutes.
⏱️ 2 min
- 4
Cover the pan with a lid and cook on medium flame for 5 to 6 minutes, or until the vegetables have softened. Remove from heat and let the sautéed mixture cool down completely (approximately 10 minutes).
⏱️ 16 min
- 5
Once cooled, transfer the sautéed vegetables along with the previously roasted lentils and cumin into a blender. Blend all ingredients to form a fine, smooth paste. Add a small amount of water if needed to achieve the desired consistency.
⏱️ 3 min
- 6
For the tempering (tadka), heat 1 tablespoon of oil in a small separate pan over medium heat. Add the dry red chilies, mustard seeds, and curry leaves. Allow the mustard seeds to splutter and the curry leaves to become crisp.
⏱️ 2 min
- 7
Pour the prepared tempering (tadka) over the blended Kara Chutney paste. Stir gently to combine. The Kara Chutney is now ready to be served and can be enjoyed with dishes like dosa, idli, or vada.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Kara Chutney
For Roasting
- 2 tablespoons black gram
- 2 tablespoons roasted chickpea split
- 1/2 teaspoon cumin seeds
For Sautéing
- 1 tablespoon oil
- 3 garlic cloves
- 1 1/2 inch ginger, chopped
- 2 onion, roughly chopped
- 2 tomato, roughly chopped
- 1 teaspoon salt, or to taste
- 3 dry red chilies, soaked
- 1 tablespoon Kashmiri red chili powder
For Tempering (Tadka)
- 1 tablespoon oil
- 2 dry red chilies
- 1/2 teaspoon mustard seeds
- 7 curry leaves
Instructions
- 1
Place a pan on the stove over medium heat. Add the black gram, roasted chickpea split, and cumin seeds to the pan. Roast these ingredients for 5 to 6 minutes, stirring frequently, until they are fragrant and lightly browned. Remove from heat and set aside to cool completely (approximately 10 minutes).
⏱️ 16 min - 2
In the same or a different pan, heat 1 tablespoon of oil over medium heat. Add the garlic cloves and chopped ginger. Sauté for 2 minutes until fragrant.
⏱️ 2 min - 3
Add the roughly chopped onions and roughly chopped tomatoes to the pan. Sprinkle with salt to taste. Add the soaked dry red chilies and Kashmiri red chili powder. Sauté the mixture for 2 minutes.
⏱️ 2 min - 4
Cover the pan with a lid and cook on medium flame for 5 to 6 minutes, or until the vegetables have softened. Remove from heat and let the sautéed mixture cool down completely (approximately 10 minutes).
⏱️ 16 min - 5
Once cooled, transfer the sautéed vegetables along with the previously roasted lentils and cumin into a blender. Blend all ingredients to form a fine, smooth paste. Add a small amount of water if needed to achieve the desired consistency.
⏱️ 3 min - 6
For the tempering (tadka), heat 1 tablespoon of oil in a small separate pan over medium heat. Add the dry red chilies, mustard seeds, and curry leaves. Allow the mustard seeds to splutter and the curry leaves to become crisp.
⏱️ 2 min - 7
Pour the prepared tempering (tadka) over the blended Kara Chutney paste. Stir gently to combine. The Kara Chutney is now ready to be served and can be enjoyed with dishes like dosa, idli, or vada.
⏱️ 1 min