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Carrot Chutney
quick and tasty chutney made with carrots, coconut, herbs and spices
Prep Time
5
minutes
mins
Cook Time
10
minutes
mins
Total Time
15
minutes
mins
Course:
Side Dish
Cuisine:
South Indian, Tamil Nadu
Diet:
Vegan, Vegetarian
Difficulty Level:
Easy
Servings:
4
Calories:
104
kcal
Author:
Dassana Amit
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)
⅓
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)
US Customary
-
Metric
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 on low heat.
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.
Nutrition
Calories:
104
kcal
|
Carbohydrates:
8
g
|
Protein:
2
g
|
Fat:
8
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Sodium:
358
mg
|
Potassium:
163
mg
|
Fiber:
3
g
|
Sugar:
3
g
|
Vitamin A:
6341
IU
|
Vitamin B1 (Thiamine):
1
mg
|
Vitamin B2 (Riboflavin):
1
mg
|
Vitamin B3 (Niacin):
23
mg
|
Vitamin B6:
1
mg
|
Vitamin C:
44
mg
|
Vitamin E:
2
mg
|
Vitamin K:
5
µg
|
Calcium:
30
mg
|
Vitamin B9 (Folate):
243
µg
|
Iron:
1
mg
|
Magnesium:
13
mg
|
Phosphorus:
32
mg
|
Zinc:
1
mg