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 it’s 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. Best to use juicy and tender carrots. Avoid the fibrous carrots.

chopped carrots in a bowl

2. Heat 1 teaspoon oil in a pan. You can use sesame oil (gingelly oil), peanut oil or sunflower oil.

Add 1 teaspoon urad dal (husked and split black gram) and 1 teaspoon chana dal (split and skinned bengal gram).

chana dal and urad dal in a pan

3. Saute till both the dals turn golden.

chana dal in the pan

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

herbs in the pan

Sauteing carrots

5. Then add 1 cup of chopped carrots.

carrots added in the pan

6. Mix again.

carrots added in the pan

7. Then add salt as required.

salt added to carrots in the pan

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

sauteing carrots in the pan

9. Then add ⅓ cup grated coconut.

grated coconut added to carrots in the pan

10. Mix very well and saute for a minute.

preparing carrot chutney in the pan

Grinding carrot chutney

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

carrot chutney mixture in the grinder jar

12. Grind till smooth.

carrot chutney in the grinder jar

13. Remove the 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 chutney will become thin.

carrot chutney in a bowl

Tempering for carrot chutney

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

mustard seeds in a pan

15. Let them crackle.

crackling mustard seeds in the pan

16. Once the mustard seeds crackle, add 4 to 5 curry leaves and 1 pinch asafoetida (hing). Mix and stir.

curry leaves added to pan

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

carrot chutney in a bowl with the tempering

18. Serve carrot chutney with South Indian snacks like idli, dosa, adai dosa or vada. The leftover chutney can be refrigerated and served later as required. It will stay good for few days if refrigerated.

carrot chutney


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

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carrot chutney recipe

Carrot Chutney

quick and tasty chutney made with carrots, coconut, herbs and spices
5 from 5 votes
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Cuisine South Indian, Tamil Nadu
Course Side Dish
Diet Vegan, Vegetarian
Difficulty Level Easy
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 as required 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 chutney in a bowl. Scrape of the sides and bottom of the grinder jar and add the remaining chutney in the same bowl. Keep aside.

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. The leftover chutney can be refrigerated.

Notes

  • The recipe can be doubled or tripled.
  • Best to use fresh, juicy and tender carrots. Avoid using carrots that are fibrous.

Nutrition Info (Approximate values)

Nutrition Facts
Carrot Chutney
Amount Per Serving
Calories 104 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g25%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Sodium 358mg16%
Potassium 163mg5%
Carbohydrates 8g3%
Fiber 3g13%
Sugar 3g3%
Protein 2g4%
Vitamin A 6341IU127%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 23mg115%
Vitamin B6 1mg50%
Vitamin C 44mg53%
Vitamin E 2mg13%
Vitamin K 5µg5%
Calcium 30mg3%
Vitamin B9 (Folate) 243µg61%
Iron 1mg6%
Magnesium 13mg3%
Phosphorus 32mg3%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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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.

    1. Thanks Anusha for sharing your positive feedback and tips. Nice to know this.