Carrot Chutney is an easy to make South Indian side dish for idli, dosa, pongal, paniyaram, upma etc. This carrot chutney recipe is quick and easy to make and comes together under 30 minutes. Learn to make carrot chutney with step by step pictures and video.
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.
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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.
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. You can use this carrot chutney as a spread for wraps, rolls and sandwiches too.
Carrot Chutney Video
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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
- 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 1/2 cup water.
6.Cook covered until carrots turn soft.
7.Check if carrots are cooked with a fork.
8.Finally add 1/2 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
- You can add 2 tablespoon coconut too while grinding.
- You can replace small onion with 1 big onion too.
- Adjust red chillies 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 temperature for 2 days and for about a week in fridge.
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📖 Recipe Card
Carrot Chutney Recipe
Ingredients
- 2 teaspoon oil
- 1 tablespoon urad dal
- 1 tablespoon chana dal
- 2 kashmiri red chilies
- 2 regular red chilies.
- 3 cups carrots
- 10 onion
- 1 tomato
- 2 garlic cloves
- one 1 inch ginger
- salt to taste
- water as needed
Tempering
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- a pinch hing
- few curry leaves
Instructions
- 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.
- Now add 10 small onion, 2 garlic cloves, one 1 inch ginger and 1 big tomato.
- Saute until tomatoes turn mushy and raw smell leaves.
- Add 3 cups chopped carrot along with required salt. I used 4 small carrots.
- Saute for few minutes then add around 1/2 cup water.
- Cook covered until carrots turn soft.
- Check if carrots are cooked with a fork.
- Finally add 1/2 teaspoon tamarind give a quick mix and switch off.
- Transfer to a bowl and set aside to cool
- 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.
- Grind to a chutney consistency with little water. Add prepared tempering to the chutney.
- Mix it well. Check and adjust salt at this stage.
- Carrot chutney is ready!
Video
Notes
- You can add 2 tablespoon coconut too while grinding.
- You can replace small onion with 1 big onion too.
- Adjust red chillies according to the sweetness of the carrots.
manjooo
this is too nice…a must try
Veena Theagarajan
tasty one.. I love vegetable chutney
M D
Wow! Super delicious and tasty chutney!
dassana
this is a good alternative to the regular coconut chutney.
Sangeetha M
carrot chutney and soft idlis looks so tempting 🙂
Sona S
Chutney looks delicious, perfect with idli and dosa.
!! Oxymoron !!
Hi Sharmi,
Are we supposed to add raw ginger? Can we add the ginger to the onions when we're frying it? Or is raw ginger the key flavor element?
SSA
I tried it. It is awesome.!!
Priya Mahesh
Tried this a few times and it is a hit each time! Thanks a lot sharmi..
Prameela Bhat
Tried it today.my son liked it too much. Thank you !