carrot chutney

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Carrot chutney recipe with step by step photos – quick and tasty chutney made with carrots, coconut, herbs and spices. A vegan recipe.

carrot chutney recipe

Whenever I prepare idlis or dosa, at times I make a veggie chutney with them if I am not making sambar. Simply because its healthy and the veggie based chutney along with the idli and dosa does make up for a complete meal.

In South Indian cuisine chutneys are made with many veggies like capsicum, cabbage, beetroot, sweet potato and various gourds etc. Its a good way to use these left over veggies at home. Sometimes you don’t know what to do with a beetroot or carrot. Make a salad or chutney with them and have them with your meals. Healthy as well as delicious.

This recipe of carrot chutney has coconut also added and tastes very good with soft dosas like poha dosa, neer dosa, benne dosa, idlis, adai and even medu vada. You can also serve with dal vada or masala vada.

You can store the left over carrot chutney in the refrigerator and it stays good for few days.

How to make carrot chutney

1. First peel and rinse 1 large Delhi carrot (150 grams) and then chop it. You will need 1 cup chopped carrots.

carrots to make carrot chutney recipe

2. Heat 1 teaspoon oil in a pan. Add 1 teaspoon urad dal and 1 teaspoon chana dal.

chana dal to make carrot chutney recipe

3. Saute till both the dals turn golden.

chana dal to make carrot chutney recipe

4. Then add 1 green chili (chopped), 4 to 5 curry leaves (chopped) and 1 pinch of asafoetida (hing). Mix very well.

making carrot chutney recipe

Sauteing carrots

5. Then add 1 cup of chopped carrots.

carrots for making carrot chutney recipe

6. Mix again.

carrots for making carrot chutney recipe

7. Then add salt.

carrots for making carrot chutney recipe

8.  on a low to medium-low saute the carrots stirring often for 4 to 5 minutes.

carrots for making carrot chutney recipe

9. Then add ⅓ cup grated coconut.

coconut for making carrot chutney recipe

10. Mix very well and saute for a minute.

preparing carrot chutney recipe

Grinding carrot chutney

11. Let the mixture become warm and then add it in a grinder jar along with ⅓ to ½ cup water.

preparing carrot chutney recipe

12. Grind till smooth.

preparing carrot chutney recipe

13. Remove the carrot chutney in a bowl. Scrape of the sides and bottom of the grinder jar and add the remaining chutney in the same bowl. If you want, you can even add some water and then swirl the jar. This way the carrot chutney at the bottom and sides of the jar gets mixed with the water. But do note that not to add too much water as then the carrot chutney will become thin.

preparing carrot chutney recipe

Tempering for carrot chutney

14. Heat 2 teaspoons oil in the same pan. add ½ teaspoon mustard seeds.

preparing carrot chutney recipe

15. let them crackle.

preparing carrot chutney recipe

16. once the mustard seeds crackle, add 4 to 5 curry leaves and 1 pinch asafoetida. Mix and stir.

preparing carrot chutney recipe

17. pour all of the tempering in the chutney. Mix well.

carrot chutney recipe

18. Serve carrot chutney with idli, dosa, adai dosa or vada.

carrot chutney
If you are looking for more Chutney recipes then do check:

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carrot chutney recipe

Carrot Chutney

5 from 4 votes
quick and tasty chutney made with carrots, coconut, herbs and spices
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins

Cuisine South Indian, Tamil Nadu
Course: Side Dish

Servings 4
Units

Ingredients

main ingredients

  • 150 grams carrots or 1 cup chopped carrots (gajar)
  • 1 teaspoon oil [can use sesame oil (gingelly oil), peanut oil or sunflower oil]
  • 1 teaspoon urad dal (husked and split black gram)
  • 1 teaspoon chana dal (husked and split bengal gram)
  • 1 green chili
  • 4 to 5 curry leaves - chopped
  • 1 pinch of asafoetida (hing)
  • cup grated coconut
  • ⅓ to ½ cup water
  • salt as required

for tempering

  • 2 teaspoons oil
  • ½ teaspoon mustard seeds
  • 4 to 5 curry leaves
  • 1 pinch asafoetida (hing)

Instructions

making carrot chutney

  • First peel and rinse 1 large delhi carrot (150 grams) and then chop it. You will need 1 cup chopped carrots.
  • Heat 1 teaspoon oil in a pan. Add 1 teaspoon urad dal and 1 teaspoon chana dal.
  • Saute till both the dals turn golden.
  • Then add 1 green chili (chopped), 4 to 5 curry leaves (chopped) and 1 pinch of asafoetida. Mix very well.
  • Then add 1 cup of chopped carrots. mix again.
  • Then add salt and on a low to medium-low saute the carrots stirring often for 4 to 5 minutes.
  • Then add ⅓ cup grated coconut.
  • Mix very well and saute for a minute.
  • Let the mixture become warm and then add it in a grinder jar along with ⅓ to ½ cup water.
  • Grind till smooth.
  • Remove the carrot chutney in a bowl. 

tempering for carrot chutney

  • Heat 2 teaspoons oil in the same pan.
  • Add ½ teaspoon mustard seeds and let them crackle.
  • Once the mustard seeds crackle, add 4 to 5 curry leaves and 1 pinch asafoetida. Mix and stir.
  • Pour all of the tempering in the chutney. Mix well.
  • Serve carrot chutney with idli, dosa, adai or vadai.

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Dassana Amit

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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9 Comments

  1. Hi,

    Instead of coconut, what could I use in this chutney? (My husband doesn’t really like coconut)

    Thanks!

    1. you can skip coconut and increase then amount of chana dal (bengal gram). so add 1 tablespoon chana dal instead of 1 teaspoon chana dal. the taste will change without coconut. hope this helps.

  2. Hi madam.. something going wrong on ur app.. it shows in notification what I have updated but when v open v couldn’t able to find.. plss resolve dis as I don’t want to miss any recipes by u….!!!

    1. pooni, i will check this issue. meantime i would suggest you to browse the recipe in the website. all recipes posted in app are also in the app.

  3. Nice recipe dii.. I am a big fan of your recipes.. your app is a saviour for us..
    At home we make another chutney which is made by using carrots and raw mangoes.. the raw mangoes give a nice tangy taste and this chutney is usually made a little bit more spicy so that we can have it with idli, dosa etc.