Tuesday, February 17, 2015

Kara Chutney | Vengaya Chutney | Onion Chutney

Kara Chutney/Vengaya Chutney, a delicious and easy to make chutney with onions and tomatoes. Ever since i started cooking on my own, I have been making this chutney regularly for our breakfast/ dinner. It's one of our favorite chutney, goes well with idli,dosa and paniyaram varieties. 

Adding chana dal and a piece of carrot makes this chutney taste exactly like restaurant kara chutney. Chana dal gives thickness and smoothness to this chutney and it remains the same even after hours otherwise in general, onion chutney leaves lot of water when you keep it for longer hours. 

Next, the carrot give mild sweetness to the chutney and if don't like sweetness in your chutney, you can feel free to omit that. Now let's check out how to make this restaurant style kara chutney.

Kara Chutney | Vengaya Chutney

Preparation Time : 10 mins | Cooking Time : 10 minsServes :
Recipe Category: Chutney | Recipe Cuisine: Indian
Kara Chutney, Vengaya Chutney, Vengaya Kara Chutney, Onion Chutney Kara Chutney/Vengaya Chutney, a delicious and easy to make chutney with onions and tomatoes.
Onion - 1 1/2 (medium)
Tomato - 1 (small)
Red chili - 3 
Garlic pods - 3 
Channa Dal - 1/2 tbsp
Carrot - a 1 inch piece
Gingelly Oil /Sesame Oil - 1 tbsp
Salt - to taste
To Temper
Gingelly Oil /Sesame Oil - 1/2 tsp
Mustard - 1/4 tsp
Urad dal - 1/4 tsp
Asafoedita - pinch
Curry leaves - few

Chop the onion and tomato roughly into pieces. Peel the garlic and keep it ready
Heat oil in the pan ,first add channa dal,roast till it becomes golden brown.
Next add the garlic and red chili,saute for a min, then add onion along with pinch of salt , saute till it become translucent.
Next add the tomatoes and  carrot(if you're using), saute till the tomato become mushy. Switch off the flame and let it cool completely.
Put it in blender ,along with required salt, grind into smooth paste (if needed add little water and make it smooth paste).Temper the ingredients listed under "To Temper" and add it into chutney.
Tada,  Kara/Vengaya chutney is ready. Serve it with Idli or dosa or paniyaram.

Related : How to make Crispy Dosa 

  • The color  of the chutney depends upon the color of chili and tomato.
  • Adding carrot give mild sweetness and bright color to the chutney.
  • For the given quantity, the spice level is medium, you can add more or less as per your preference.
  • Sesame oil gives great flavor to this chutney, highly recommend to use it.