Spicy Tomato Chutney for Idli and Dosa
This spicy Kara Chutney balances the heat of Byadgi chilies with a bright tang from tamarind. It is the perfect everyday side for hot idli or dosa.
A good Kara Chutney needs to balance intense heat with a sharp, anchoring tang. I make this version whenever we have steaming hot idli or dosa, relying on Byadgi chilies to give it that signature vibrant red color without making the spice level unbearable. If you only have standard dried red chilies, you can use them, but hold a few back if you prefer a milder finish.
The trick to the flavor is patience during the cooking stage. Sautéing the tomatoes until they are completely mushy ensures their raw acidity cooks out, allowing the tamarind to provide the right kind of sourness. You must also let the mixture cool completely before grinding. Blending it hot alters the consistency and mutes the flavor.
Finishing the dish by folding the ground chutney into the hot tempering of golden dals and fried curry leaves gives it a brilliant textural contrast. Just remember to turn the heat off before adding the wet paste to the pan so the oil does not splatter.
Instructions
- Heat the oil, warming 15 ml (3 tsp) of neutral oil in a pan over medium heat.
- Sauté the onions, cooking for 5 to 7 minutes until they turn soft and translucent.
- Cook the tomatoes and garlic, stirring them in and cooking for 6 to 8 minutes until the tomatoes turn completely mushy.
- Add the flavorings, tossing in the dried chilies, salt, and tamarind bits, and mix everything well for 1 minute.
- Cool the mixture completely, transferring it to a wide plate so it stops cooking and loses its heat.
- Grind to a fine paste, adding the cooled mixture to a blender with a little water at a time until smooth.
- Prepare the tempering, heating 15 ml (1 tbsp) of neutral oil in a small pan.
- Fry the lentils and seeds, adding the chana dal, urad dal, mustard seeds, and cumin seeds.
- Wait for the color to change, frying for 1 to 2 minutes until the dals turn golden brown and the mustard seeds splutter.
- Aromatize the oil, stirring in the asafoetida and curry leaves for 10 seconds, then immediately turn off the heat.
- Mix in the chutney, transferring the ground paste into the pan and stirring it through the hot tempered oil.
Notes
Byadgi chilies provide a deep red color and mild heat, but standard dried red chilies work perfectly as a substitute. If using standard chilies, you may want to reduce the quantity to 8 or 10 to keep the spice level manageable.
Turning off the stove before adding the wet ground chutney to the tempering pan is crucial. Adding a wet paste to hot oil over an active flame will cause aggressive splattering and create a mess on your stovetop.
This chutney keeps well in the refrigerator for up to three days when stored in an airtight container. Serve it cold or let it come to room temperature; reheating it alters the fresh flavor of the tempering.
