This vibrant, tangy, and spicy chutney is the perfect accompaniment to any South Indian tiffin, making each bite even more delicious. Whether you’re a fan of South Indian tiffin chutneys or just looking to add some bold flavor to your meals, this easy South Indian chutney recipe is a must-try!
Why To Make It?
Bold Flavors: The combination of onions, tomatoes, and chilies creates a chutney that packs a punch of flavor. Easy to Make: With simple ingredients and a straightforward method, this chutney can be whipped up quickly. Versatile: It’s the perfect partner for South Indian breakfasts like dosa, idli, or uttapam but can also be enjoyed with other snacks. Spicy and Tangy: The balance of spicy red chilies and tangy tomatoes makes this chutney irresistible for spice lovers.
Ingredients
Cumin seeds: Adds a warm, earthy flavor and aroma to the chutney. Urad dal: Provides nuttiness and a slightly crunchy texture. Chana dal: Adds depth and thickens the chutney. Oil: Used for frying the ingredients and making the tadka (tempering). Onion: The sweetness and slight caramelization give the chutney its rich base. Ginger: Adds warmth and a slight zing. Whole red chilies: Provides the heat and vibrant color to the chutney. Tomatoes: The main source of tanginess, balancing out the heat from the chilies. Salt: Enhances all the flavors. Kashmiri red chilies: For a deep red color and mild heat, making the chutney visually appealing. Mustard seeds: Adds a pungent flavor and texture in the tempering. Fresh curry leaves: Brings in that unmistakable South Indian flavor in the tadka.
See recipe card for quantities.
Instructions
Roast the Spices: In a dry pan, roast cumin seeds, urad dal, and chana dal until they turn golden brown. This enhances the flavor and adds a nutty aroma to the chutney. Sauté the Veggies: In another pan, heat oil and sauté the onion chunks, ginger, and whole red chilies for about a minute. The onions should soften and slightly caramelize to bring out their natural sweetness. Add the Tomatoes: Next, add the chunks of tomatoes, salt, and Kashmiri red chilies. Cook this mixture for 5-6 minutes until the tomatoes break down and become soft and mushy.
Blend the Chutney: Allow the sautéed mixture to cool down. Then, blend it along with the roasted cumin, urad dal, and chana dal to create a smooth paste. Prepare the Tadka (Tempering): Heat some oil in a small pan, add mustard seeds, whole red chilies, and fresh curry leaves. Let them sizzle for a minute, then pour this tadka over the chutney. Serve: Your spicy and tangy Karam Chutney is ready! Serve it with dosa, idli, or uttapam and enjoy!
Substitutions
You can use yellow lentils instead of chana dal for a slightly milder flavor. If you’re out of Kashmiri red chilies, substitute with paprika for color without adding extra heat. For a less spicy version, swap out some of the whole red chilies with milder varieties or reduce the quantity. If you’re avoiding oil, you can try dry roasting the mustard seeds and curry leaves for a lighter tadka.
Variations
Add a handful of fresh coriander leaves to the chutney for a herby twist. You can blend in a small piece of tamarind for an extra tangy flavor. For a garlic kick, add 2-3 cloves of garlic while sautéing the onions. Make a slightly sweeter version by adding a spoonful of jaggery or sugar to balance the heat. Experiment with smoked paprika or chipotle powder for a smoky variation of the chutney.
Storage
Storing: Store the chutney in an airtight container in the refrigerator for up to 3 days. If you plan to store it longer, freezing is a good option. Reheating: There’s no need to reheat chutney, but if it’s been refrigerated, you can let it come to room temperature before serving.
How to serve
This chutney pairs beautifully with dosa, idli, or uttapam. It also works well as a dip for snacks like vada or bonda. You can even spread it on toast for a spicy, flavorful breakfast!
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