Tomato Coconut Chutney (South Indian Tamil Nadu Kara Chutney)

Kara Chutney is a popular spicy side dish for Idli Dosa made with onion, tomato, red chilies, tamarind and coconut. This is quite famous in Tamil Nadu, almost all hotel chains and restaurants serve this kara chutney as a side for idli dosa. Many street fast food eateries also serve this for Bhajji Bonda. Kara / Karam refers to something spicy. Kara Chutney, a spicy chutney that is usually made with dry red chilies. It has many variation, the one that is very popular is often made with onion, tomato, tamarind and red chilies with or without coconut. It also goes by different names Hotel Red Chutney / Vara Milagai Chutney / Spicy Red Chutney / Rottu Kadai Red Chutney. Some even refer this as Hotel Saravan Bhavan Red Chutney.

To Sauté:
1½ cup onion, roughly chopped
3 cloves garlic
8 long dry red chili
¼ cup tomato
1 marble size tamarind
¼ cup fresh coconut, optional
2 Tbsp. oil
½ tsp. salt
2 Tbsp. water only if needed

To Temper:
2 tsp. oil
½ tsp. mustard seeds
½ tsp. split black gram
10 leaves curry leaves minced

To Sauté:
Heat oil in a pan.

Sauté onion, garlic and dry red chili for 2-3 minutes until the onions turn soft and transparent.

Add tomatoes, tamarind and coconut and sauté until the tomatoes turns soft and mushy.
Add salt and mix well. Switch off.

Let this mixture cool completely.

Transfer to a mixer jar and grind to fine paste like consistency. Try not to use any water, add only if you need to run the mixer.

To Temper:
Heat little oil in a small pan.

Temper with mustard seeds, split black gram and finely minced curry leaves.

Pour this over the chutney and mix well.

Serve chutney with Idli or Dosa.