Carrot Chutney Recipe

Carrot Chutney is a South Indian side dish made using carrots, onion, tomato and some basic spices. Carrot Chutney is a healthy, flavorful accompaniment for idli, dosa, pongal, paniyaram, upma etc. This carrot chutney recipe is quick and easy to make and comes together under 30 minutes.

Chutney recipes are always handy during our busy hours in the morning and for dinner especially after we are drained out sitting with the kids helping them with their studies. Carrot chutney is one of the interesting chutney recipes that I always make when I am bored of the usual side dishes.

Jump to:

• About Carrot Chutney
• Carrot Chutney Video
• Carrot Chutney Ingredients
• How to make Carrot Chutney Step by Step
• Expert Tips
• Serving & Storage
• FAQS
• 📖 Recipe Card

About Carrot Chutney

Carrot Chutney is a South Indian accompaniment for idli, dosa etc. Carrot Chutney is made using carrot, onion, tomato, garlic, ginger, lentils and a simple tempering. If you have few carrots and don't know what to make this carrot chutney is perfect.

Carrot Chutney is not only colorful but is healthy and is packed with nutrition. Also this is is one the ways to sneak in vegetables for kids who are not fond of it. Skip the tempering and you can use this as a spread for rolls, wraps, sandwiches and even as a healthy pasta sauce.

The natural sweetness of carrots blends well with onion, tomato and red chilies balances the sweetness well. The tang from tomatoes and tamarind makes this chutney tastes so delicious that no one will even find there is carrots in it. A quick tempering of mustard seeds, curry leaves, and hing enhances the aroma and taste, making it a must-try side dish for your South Indian breakfast spread.

This chutney tastes delicious and is wholesome too. It has a perfect balance of sweetness, spiciness and tanginess from the ingredients used. Carrot chutney is typically served fresh as a breakfast or lunch side dish - yes you can mix with rice and have it.

I have made this chutney without coconut, but you can make this chutney with coconut also and make it thick like thogayal and serve it for rice too. I make this usually for breakfast and use the leftovers for dinner.

Carrot Chutney Video

Similar Recipes

• Beetroot chutney
• Capsicum chutney
• Kadamba chutney
• Kara chutney
• Curry leaves chutney

Carrot Chutney Ingredients

• Carrot - Choose fresh and tender carrots. You can fine chop them or grate and use it. If grating just sauteing is enough no need to cook with water.
• Onion, Tomato - Onion tomato forms the base of the chutney along with carrots.
• Lentils - Chana dal and urad dal is used.
• Red chilies - A combination of kashmiri red chilies for color and regular red chilies for spice is used.
• Ginger, Garlic - Ginger and garlic is used for flavor.
• Tempering - A basic tempering is made using oil, mustard seeds, hing and curry leaves.

How to make Carrot Chutney Step by Step

1. To a pan / kadai add 2 teaspoon oil heat it up - add 1 tablespoon urad dal, 1 tablespoon chana dal, 2 kashmiri red chilies and 2 regular red chilies. Saute until lentils turn golden.

2.Now add 10 small onion, 2 garlic cloves, one 1 inch ginger and 1 big tomato.

3.Saute until tomatoes turn mushy and raw smell leaves.

4.Add 3 cups chopped carrot along with required salt. I used 4 small carrots.

5.Saute for few minutes then add around ½ cup water.

6.Cook covered until carrots turn soft.

7.Check if carrots are cooked with a fork.

8.Finally add ½ teaspoon tamarind give a quick mix and switch off.

9.Transfer to a bowl and set aside to cool.

10.To make the tempering - Heat 1 tablespoon oil add 1 teaspoon mustard seeds let it splutter, then add a pinch of hing and few curry leaves let it splutter. Switch off.

11.Grind to a chutney consistency with little water. Add prepared tempering to the chutney.

12.Mix it well. Check and adjust salt at this stage.

Carrot chutney is ready!

Expert Tips

• Choosing carrots - Choose fresh, tender carrots which works best for this chutney. ender carrots cook faster and have a natural sweetness that balances the spiciness of the chutney.
• Saute carrots - Sauteing is must as it removes the raw smell easily.
• Adding coconut - You can add 3 tablespoon coconut at the end give a quick saute then grind it.
• Oil - Use gingelly oil for tempering. You can use regular cooking oil too.
• Onion - You can replace small onion with 1 big onion too.
• Spice - Adjust red chilies according to the sweetness of the carrots.

Serving & Storage

Carrot Chutney goes well with idli, dosa, oothapam, chapathi etc. It also serves as a great spread for sandwiches, dosas, wraps and rolls. This chutney keeps well in room fridge for 2-3 days.

FAQS

1.Can I make this chutney without onion, garlic?

Yes you can make it without onion, garlic but the flavor and taste will change. If you are skipping onion, garlic I would recommend you to add coconut.

2.Can I freeze carrot chutney?

Yes, you can freeze it in small airtight containers for up to a month but in that case do not use coconut. Thaw and reheat slightly before serving.

3.Is carrot chutney healthy?

Yes. Carrots are rich in beta-carotene and fiber, making this chutney both nutritious and low in calories.

4.How to make carrot chutney less sweet?

Make a perfect balance of spice and tang to make carrot chutney less sweeter. Add more red chilies to make it spicy.

5.How to change the consistency of the chutney?

You can add little more water while grinding to make the chutney runny.

If you have any more questions about this Carrot Chutney Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this  Carrot Chutney Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card