Kara Chutney (Spicy South Indian Tomato-Onion Chutney)

6 steps. Take it one step at a time.

1. 01

   Heat 1 tablespoon of oil

   Heat 1 tablespoon of oil in a pan over medium heat. Add the chana dal and urad dal. Sauté until they turn golden brown and aromatic.

2. 02

   Add the dry red chilies and garlic cloves

   Add the dry red chilies and garlic cloves. Sauté for another minute until the chilies crisp up slightly.

   1 min
3. 03

   Add the chopped onions

   Add the chopped onions. Sauté until they become translucent and slightly pink.

4. 04

   Add the chopped tomatoes, tamarind paste, and salt

   Add the chopped tomatoes, tamarind paste, and salt. Cook until the tomatoes turn mushy and the oil starts to separate.

   5 min
5. 05

   Remove from heat and let the mixture cool completely

   Remove from heat and let the mixture cool completely. Once cooled, grind it into a smooth paste using a blender, adding a very small amount of water if necessary.

6. 06

   For the tempering

   For the tempering: Heat the remaining 1 tablespoon of oil in a small pan. Add mustard seeds. Once they pop, add curry leaves and asafoetida. Pour this hot tempering over the ground chutney and mix well.