carrot chutney recipe
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5 from 2 votes

carrot chutney recipe

Quick and tasty carrot chutney recipe.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: side dish
Cuisine: south indian, tamil nadu
Servings: 4
Author: Dassana Amit


main ingredients for carrot chutney

  • 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 (hari mirch)
  • 4 to 5 curry leaves (kadi patta) - chopped
  • 1 pinch of asafoetida (hing)
  • cup grated coconut
  • ⅓ to ½ cup water
  • salt as required

for tempering carrot chutney

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


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 carrot chutney. Mix well.
  • Serve carrot chutney with idli, dosa, adai or vadai.