Dassana's Veg Recipes · by Dassana Amit★ 4.9 (11)
Spicy Kara Chutney
NUTRITION · PER SERVING20M COOK
CAL 4%·PRO 3%
CARBS 8G36% OF CAL
2G FIBER2G OTHER3G TOTAL SUGAR
FAT 5G55% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A spicy South Indian chutney made with tomatoes, spices, and legumes. Tangy and fiery, it's a traditional accompaniment to breakfast and snacks.
condimentindian🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Dassana's Veg Recipes →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 2 teaspoons sesame oil
- ¼ cup sliced pearl onions (or shallots or chopped onions or 4 to 5 pearl onions (shallots) or 1 small onion)
- ½ cup chopped tomatoes (or 1 medium to large tomato, chopped)
- 1 teaspoon chopped garlic (or 4 to 5 medium sized garlic, chopped)
- 4 to 5 dry red chilies, (can use byadagi or kashmiri red chilies)
- ¼ teaspoon tamarind
- 1 teaspoon split and husked bengal gram ((chana dal))
- 1 teaspoon split husked black gram ((urad dal))
- salt as required
- ⅓ to ½ cup water for grinding chutney
- ½ teaspoon mustard seeds
- 7 to 8 curry leaves
- 1 pinch asafoetida ((hing))
At a glance
PER SERVING · TIME 20M
CAL 4%·PRO 3%
CARBS 8G36% OF CAL
2G FIBER2G OTHER3G TOTAL SUGAR
FAT 5G55% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 15m
- Sodium
- 395mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 204mg
- Calcium
- 14mg
- Iron
- 0.76mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 395MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.