Onion & Tomato Chutney | Karam Chutney
If you’ve ever dined at a South Indian restaurant or enjoyed homemade dosa, idli, or uttapam, you’ll know that chutney plays a starring role in the meal. One of my favorites is Karam Chutney, also known as Onion Tomato Chutney or Spicy Red Chutney.
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.
Tip: Ensure that the dals are roasted evenly for the best flavor and texture.
- 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!
Tip: Always let the sautéed mixture cool before blending to avoid steaming the chutney.
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!
FAQ
Can I make Karam Chutney without dal?
Yes, you can skip the dal if you prefer a smoother, lighter chutney. However, the dal adds texture and flavor.
Can I store this chutney?
Yes, you can store it in the fridge for up to 3 days. The flavors intensify as it sits, making it even tastier!
Is this chutney vegan-friendly?
Absolutely! This chutney is vegan and gluten-free, making it a great choice for everyone.
Can I skip the tadka?
While you can skip it, the tadka adds a lot of flavor and texture to the chutney.
Can I freeze Karam Chutney?
Yes, you can freeze it in small portions and thaw it as needed. Just give it a stir before serving.
More Such Recipes
- Tomato Chutney Recipe
- Classic Coconut Chutney
- Green Chutney
- Ragi Dosa Recipe – Finger Millet Dosa
- Ragi Uttapam
- Pepper Rasam Recipe
- Sambar Rice – Sambar Sadam Recipe
- Rava Idli Recipe
- Crispy Idli Tikki | Leftover Idli Recipes
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Onion and Tomato Chutney | Karam Chutney
Ingredients
- 1 tsp cumin
- 1 tbsp Black gram
- 1 tbsp Split chickpeas
- 2 tbsp oil
- 1 onion medium
- 10 g ginger
- 3-4 whole red chilies
- 2 tomatoes medium
- 1/2 tsp salt
- 1/2 tsp mustard seeds
- 10 curry leaves
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!
Notes
- Roast the dals properly: Ensure that the dals are roasted evenly for the best flavor and texture.
- Cool before blending: Always let the sautéed mixture cool before blending to avoid steaming the chutney.
- Adjust consistency: Add a little water while grinding if the chutney is too thick. But don’t overdo it!
- Use fresh ingredients: Fresh tomatoes and curry leaves bring out the best flavors, so avoid using canned or stale ingredients.
