Carrot chutney is a delicious and healthy Indian condiment made with carrots, coconut, spices and herbs. It goes well with pretty much anything as a side, in a meal. It can be served with a lot of Indian breakfasts like idli, dosa, pesarattu, vada, parathas and even with chapati. It can also be eaten with plain steamed rice and ghee mixed together. There are plenty of ways to enjoy this, serve it with any snacks, spread it over bread to make sandwiches, spread it over roti or tortillas to make wraps.
It tastes super delicious with just anything. So next time you have surplus carrots, don’t forget to try this. If you are looking for ways to up your vegetable intake then I am sure you will love this. I do have fussy people at home so I make chutney with many different vegetables. This is one of the most loved ones.
There are a few different ways you can make carrot chutney. I have shared 2 methods in this post.
One way is to just add few chopped raw carrots to the regular south Indian Coconut chutney. The other one is to saute the carrots along with onions and chilies. Blend to a chutney. Lastly temper it for that good aroma. We also serve this with plain rice and ghee. But it is ground with lesser or no water to get the thicker chutney consistency.
For a good tasting carrot chutney, please choose young, tender, sweet tasting and fresh carrots. Avoid using too old and fibrous carrots as they taste pungent or bitter.
Raw Carrot chutney needs tempering or tadka, since most ingredients used are raw. I suggest using up the chutney within 2 hours of preparing or refrigerate it. Since raw carrots may not keep the chutney good for longer.
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
to make chutney
- ½ cup carrot chopped to half inch
- ½ cup coconut chopped or 1 medium onions
- 2 to 3 green chilies
- ½ to ¾ inch ginger or 1 garlic pod
- ½ teaspoon cumin seeds (eera)
- 1 tablespoon chana dal or roasted chana dal
- ⅓ teaspoon salt as needed
- 1 teaspoon tamarind paste or tamarind or lemon juice as needed (optional)
tadka or tempering
- 1 sprig curry leaves
- 1 pinch mustard seeds
- 1 pinch hing
- 1 teaspoon oil or as needed
- 1 pinch cumin seeds
Method 1 – carrot chutney
- Heat a pan with 1 tsp oil. Saute chana dal until golden & aromatic. Remove to a plate. Then saute onions and green chilies until they turn slightly pink. Next add in carrots & Jeera. Saute until slightly tender. If needed cover and cook.
- Cool all these and blend to a smooth paste with salt & lemon juice or tamarind. If needed add little water to bring it to thick consistency. If making for rice we using water and make a thick chutney.
Method 2 – Raw carrot chutney
- Add chopped carrot, coconut, fried gram, green chilies, ginger or garlic, salt, jeera and to a blender jar.
- Add tamarind or 1 tsp lemon juice. Blend everything well to a smooth chutney.
- A thick pachadi goes well with rice, If making carrot chutney for rice, use little or no water. If making for breakfast, pour little water and blend. Use water as required to make a thin or thick chutney to suit your taste.
Tempering carrot chutney
- Heat a pan with oil, add mustard and cumin. Let them crackle. Add curry leaves. Fry till they turn crisp. Add hing and pour this over the carrot chutney and stir.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes