Chutneys are a must with South Indian dishes like Idli, Dosa, Uttapam, etc. But, mostly, it’s always tomato chutney or coconut chutney. But, when I make idli or dosa, I sometimes create a veggie chutney with them instead of a sambar. Simply because it’s healthful, and the veggie-based chutney and the idli and dosa make for a filling meal.
What is Carrot Chutney?
Carrot chutney is a delicious way to consume carrots (high in Vitamin A) that the whole family will enjoy!
This is perhaps one of the simplest chutney recipes, made primarily with cooked red or orange carrots, grated coconut, and other spices. Carrot-based chutney, like any other south Indian condiment, is a blend of spice, acidic, and savory flavors with a hint of sweetness from the carrots.
This Chutney goes well with hot rice, ghee, idli, and other tiffins. This Chutney does contain onion or garlic, but you can leave them if you choose. The grated carrot does not need to be fried; simply add the Seasoning and powder to the grated carrot, and the Chutney is ready.
Chutneys are created from a variety of vegetables in South Indian cuisine, including capsicum, cabbage, beetroot, sweet potato, and various gourds. It’s a great way to use up leftover vegetables at home.
Notable Ingredients At A Glance
Carrots – Use fresh red or orange carrots for this recipe. Red carrots are the best for this recipe, but orange ones work well too.
Onion & Garlic – Onion and garlic add favors to the chutney.
Urad Dal and Chana Dal – I have added urad dal and chana dal for great consistency.
Red chili – I prefer a bit of spicy chutney. According to me, chutneys with the proper balance of spice and sweetness are the perfect chutney. Adjust the amount of red chili as per your preference.
Tamarind/Imli pulp – I have used tamarind water to add tanginess to the chutney. All you have to do is soak a small ball of tamarind in water for 30 minutes and take out the pulp. That would be roughly 2 tablespoons.
Shredded Coconut – Coconut adds a rich flavor to the chutney making it super delicious.
For the tempering
Oil – You will need 1 tablespoon of oil of your preference.
Other ingredients are:
- Mustard seeds
- Curry leaves
How To Prepare Carrot Chutney?
Heat the oil in a kadai or large pan. Add the red chile, chana dal, urad dal, and garlic cloves. Sauté for 2 to 3 minutes on medium heat or until the raw garlic scent fades and the dals are roasted.
Now add the onions and cook until they are transparent. Sauté for a minute after adding the carrots and salt. Allow it to cool completely before transferring it to a blender.
Add the coconut and tamarind pulp to the blending jar. Blend until smooth paste forms. If necessary, add water while grinding.
Let us now prepare the tempering. Heat the oil, then add the asafetida, mustard seeds, and curry leaves, and allow it to crackle. Pour in the carrot chutney and mix well to combine the flavors. Carrot chutney is ready to serve with idli or dosa.
Note: Fresh frozen shredded coconut is available in Indian grocery stores.
Some Expert Tips For Preparing Carrot Chutney
- Peel the carrot to get a rich orange color for the chutney.
- Also, if you dislike the flavor of coconut, leave it out.
- Adding onions and garlic are optional, but it improves the flavor.
- A little spicy carrot chutney is delicious, but you can adjust the spice to your tolerance.
Yummy, nutritious carrots chutney is a great way to eat carrots (Full of Vitamin A) that the whole family will love!
- 2 Carrots – roughly chopped
- 1 tsp Urad Dal
- 1 tsp Chana Dal
- 1 Onion – small roughly chopped
- 4 Red chili
- 2 cloves Garlic
- 2 tbsp Tamarind/Imli pulp
- ½ cup Coconut
- 1 tsp Oil
- 1 tsp Oil
- 1 tsp Mustard seeds
- 7 to 8 Curry leaves
- ½ tsp Asafetida/Hing
- Heat a kadai add oil.
- Add red chili, chana dal, urad dal and garlic cloves.
- Sauté them on medium flame for 2 to 3 minutes till the raw smell of garlic disappears and the dals get roasted.
- Now add the onions, sauté the onions till they become translucent.
- Add the carrots and salt, mix them well and sauté for a minute.
- Let it cool down completely and then transfer it to a blender.
- Add coconut and tamarind pulp.
- Blend to a smooth paste.
- Add water while grinding if required.
- Now let us prepare the tempering.
- Heat oil add asafetida, mustard seeds and curry leaves.
- Let it splutter.
- Pour the tempering over carrot chutney and mix well for the flavours to incorporate.
- Carrot chutney is ready and can be enjoyed with idli or dosa.
Soak a small ball of tamarind in water for 30 minutes and take out the pulp. That would be roughly 2 tbsp.
In case you don’t want the chutney to be sour you can also reduce the quantity of tamarind.