This Carrot Chutney is a delicious dip to have with Idli, dosa, Uthappam. This is vegan, gluten-free and easy chutney with lovely orange color from carrots.
Carrot chutney
Chutney is an inevitable accompaniment in any South Indian household. This Carrot Chutney is one of our favorites. I have been making carrot chutney for a long time now. This is one of the best ways to sneak vegetables to feed your kids. I give this chutney along with Idli or dosa which they finish without any complaint.
How to make carrot chutney
Ingredients used
Peel and chop the carrots roughly. Heat a pan and add oil. When the oil is hot, add chana dal. When it turns golden add onions, ginger, and dry red chili. Saute it till the onion turns translucent. Add chopped carrots. Saute for 2 minutes and then add grated coconut. Then add cilantro and switch off. Once the mix is cooled down, blend in the blender with the required salt till smooth. Add the required water while grinding. Serve with Idli and dosa.
| If you want to add tempering, heat 1 tsp of oil in a pan. When the oil is hot, add ½ tsp of mustard seeds. When the mustard seeds splutter, add ½ tsp of chana dal. Once it turns golden, add a few curry leaves and pour it over the chutney. |
More chutney recipes for you
Recipe with step-wise instructions
Ingredients
Carrot – 1 big size or 2 medium
Onion – 1/2 cup chopped
Coconut – 1/4 cup grated
Ginger – a small piece
Dry red chilli – 1 or 2
Chana dal – 2 tbsp
Curry leaves – few
Coriander leaves – few
Tamarind – a small piece
Salt – as required
Oil – 1 tsp
Method
- Peel and chop carrots roughly.
- Heat oil in a pan, add tamarind and chana dal.
- When channa dal turns golden, add onion, ginger, curry leaves, and dry red chili.
- When the onion turns translucent, add carrot and stir for a few minutes.
- Then add grated coconut. Mix thoroughly.
- Stir for a minute. Add coriander leaves.
- Switch it off and let it cool down completely.
- Grind it to smooth chutney in a blender along with the required salt and water.
- Serve with hot idli or dosa.
Notes
- You can add shallots instead of big onions.
- Adjust red chili according to your taste.
Easy Carrot Chutney
Ingredients
- 2 Carrot medium size chopped
- 1/2 Cup Onion chopped
- 1/4 Cup Coconut grated
- Ginger a small piece
- 1 Dry red chili
- 2 Tbsp Chana dal
- Curry leaves few
- Coriander leaves few
- Tamarind a small piece
- Salt as required
- 1 Tsp Oil
Instructions
- Peel and chop carrot roughly.
- Heat oil in a pan, add tamarind, chana dal.
- When channa dal turns golden, add onion, ginger, curry leaves, and dry red chili. (In the picture, I have added shallots)
- When onion turns translucent, add carrot and stir for a few minutes.
- Then add grated coconut. Mix thoroughly.
- Stir for a minute. Add coriander leaves.
- Switch off and let it cool down completely.
- Grind it to smooth chutney in a blender along with the required salt and water.
- Serve with hot idli or dosa.
Notes
- You can add shallots instead of big onions.
- Adjust red chili according to your taste.
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This is a vegetable chutney recipe. The colour on this chutney looks so beautiful like sunshine.
Thank you