Carrot Chutney

Carrot Chutney is a south Indian style side dish for dosa or idli.

I have always wanted find ways to eat carrots, as its not one of my favourite vegetables. Making Carrot chutney has definitely redefined my liking for carrots and its delicious and creamy and spicy !!

“Chutney” means a blended dip usually made of onions or tomatoes or both, with coconut or lentils to add creaminess to it.

This Carrot chutney recipe is unique, I have added black pepper cons additionally to a regular chutney to bring the subtle heat to the carrot chutney. I feel for vegetable chutneys adding black pepper elevates the taste.

Check out other chutney recipes below,

how to make carrot chutney recipe

Jist of recipe

Onions, tomatoes, carrots and grated coconut is cooked on a pan with urad dal and then blended to a chutney consistency.

As any chutney recipe, this carrot chutney recipe ends with a nice aromatic thalippu or tadka to go on it.

Nutrition

Carrots is a root vegetable and is a good source of beta carotene, fiber, vitamin K1, potassium, and antioxidants. According to healthline.com they are good for lowering cholesterol levels, and improving eye sight.

They are also important for growing children as it is rich in nutrients essential for growth and development and building immunity.

If you wish to make it completely low carb, you can skip the oil totally and go ahead with the recipe. That is the oil used to sauté and the final tadka. Instead you can steam the vegetables in water and make the chutney !

carrot chutney recipe

How to serve carrot chutney

Serve it with idli or dosai for breakfast.

Ingredients required

  • Carrot – 1 no. (cubed)
  • Onion – 1/2 (diced)
  • Tomato – 1 (roughly chopped)
  • Oil – 1 tbsp
  • Broken urad dal – 1 tbsp
  • Channa dal – 1 tsp 
  • Whole black pepper – 1 tbsp 
  • Salt ( to taste) – 1 tsp 
  • dry red chillies – 3 Nos.
  • Grated coconut – 2 tbsp 
  • Water – 1/3 cups

For tadka :

  • Oil – 1 tsp 
  • Mustard seeds – 1/2 tsp 
  • Urad dal – 1/2 tsp 
  • Curry leaves – A few 

Prep work before you begin

Roughly chop the carrots, onions and tomatoes.

You’ll need a pan to sauté and a blender.

Notes

Using fresh and juicy carrots tastes better in this recipe.

You can vary the recipe by not adding coconut to it but it adds a nice thickness to the chutney hence recommend it.

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Storage and shelf life

I have tried storing it for about 2 days and it tasted good.

Some chutney recipes use tamarind in it and those can store longer, but Personally, I like to make the chutneys fresh. Especially when made with coconut as it tends to brown a little and smells a little different when stored for too long.

Pictorial recipe (step by step)

  • Heat a pan to medium heat and add oil to it. Once hot add, broken urad dal, channa dal, whole black pepper and dry red chillies.
  • Sauté for a few seconds or until the dal is begins to toast, add in onions and sauté for a few mins until they are translucent.
  • Next add in tomatoes and chopped carrots. Add salt as required and cover and cook until the carrot is softened a little (feels like steamed carrots)
  • Finally add grated coconut and turn off the flame.
  • Grind to a smooth chutney with water and salt if required.
  • Serve with dosa or idli

Check out other dosa / Idli side dish here,

VadaCurry Recipe | Vada curry | Vadakari

Tiffin Sambar | Hotel Style sambar

Idli Podi recipe | Idli Milagai Podi

South Indian Sambar Recipe

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Carrot chutney

Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Breakfast
Cuisine Indian, South Indian
Servings 4 people

Equipment

  • high speed blender
  • pan

Ingredients
  

  • 1 carrot (cubed)
  • 1/2 onion (diced)
  • 1 tomato (roughly chopped)
  • 1 tbsp oil
  • 1 tbsp broken urad dal
  • 1 tsp channa dal
  • 1 tbsp whole black pepper
  • 1 tsp Salt ( to taste)
  • 3 dry red chillies
  • 2 tbsp grated coconut
  • 1/3 cup Water

For tadka :

  • 1 tsp Oil
  • 1/2 tsp mustard seeds
  • 1/2 tsp urad dal
  • A few curry leaves

Instructions
 

  • Heat a pan to medium heat and add oil to it. Once hot add, broken urad dal, channa dal, whole black pepper and dry red chillies.
  • Sauté for a few seconds or until the dal is begins to toast, add in onions and sauté for a few mins until they are translucent.
  • Next add in tomatoes and chopped carrots. Add salt as required and cover and cook until the carrot is softened a little (feels like steamed carrots)
  • Finally add grated coconut and turn off the flame.
  • Grind to a smooth chutney with water and salt if required.
  • Serve with dosa
Keyword carrot recipes, chutney, chutney recipes, dips, dosa side dish

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