Monday, October 3, 2022
HomeIndian FoodCarrot Chutney » Dassana's Veg Recipes

Carrot Chutney » Dassana’s Veg Recipes


Carrot chutney with step-by-step images. It is a fast and attractive South Indian chutney selection made with carrots, coconut, herbs and spices. A vegan recipe that may be served as a aspect dish with Idli, Dosa, Uttapam or Medu Vada.

carrot chutney served in a bowl with dosa

Each time I put together idli or dosa, at occasions I make a veggie chutney with them if I’m not making sambar. Just because it’s wholesome and the veggie primarily based chutney together with the idli and dosa does make up for a whole meal.

In South Indian delicacies chutneys are made with many veggies like capsicum, cabbage, beetroot, candy potato and varied gourds and so forth. It’s a great way to make use of these leftover veggies at residence.

Generally you don’t know what to do with a beetroot or carrot. Make a salad or chutney with them and have them together with your meals. Wholesome in addition to scrumptious.

This recipe of carrot chutney has coconut additionally added and tastes excellent with tender dosas like poha dosa, Neer Dosa, benne dosa, idlis, adai and even medu vada. You too can serve with Dal Vada or masala vada.

You possibly can retailer the leftover carrot chutney within the fridge in an hermetic container and it stays good for a couple of days.

Step-by-Step Information

Find out how to make Carrot Chutney

1. First peel and rinse 1 massive Delhi carrot (150 grams) after which chop it. You have to 1 cup of chopped carrots. Greatest to make use of juicy and tender carrots. Keep away from the fibrous carrots.

You need to use any number of recent, tender and juicy carrots.

chopped carrots in a bowl

2. Warmth 1 teaspoon of oil in a pan. You need to use sesame oil (gingelly oil), peanut oil or sunflower oil.

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

chana dal and urad dal in a pan

3. Saute until each the dals flip golden on low warmth.

chana dal in the pan

4. Then add 1 inexperienced chili (chopped), 4 to five curry leaves (chopped) and 1 pinch of asafoetida (hing). Stir and blend very nicely.

herbs in the pan

Sauteing carrots

5. Then add 1 cup of chopped carrots.

carrots added in the pan

6. Stir and blend once more.

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 warmth saute the carrots stirring usually for 4 to five minutes.

sauteing carrots in the pan

9. Then add ⅓ cup grated coconut.

grated coconut added to carrots in the pan

10. Combine very nicely and saute for a minute.

preparing carrot chutney in the pan

Grinding carrot chutney

11. Let the combination develop into heat after which add it to a grinder jar together with ⅓ to ½ cup of water.

carrot chutney mixture in the grinder jar

12. Grind or mix until clean.

carrot chutney in the grinder jar

13. Take away the chutney to a bowl. Scrape off the edges and backside of the grinder jar and add the remaining chutney in the identical bowl.

If you’d like, you possibly can even add some water after which swirl the jar. This manner the carrot chutney on the backside and sides of the jar will get blended with the water. However do observe that to not add an excessive amount of water as then the chutney will develop into skinny.

carrot chutney in a bowl

Tempering for carrot chutney

14. Warmth 2 teaspoons of oil in the identical pan. Add ½ teaspoon mustard seeds.

You need to use any impartial flavored oil or use sesame oil or coconut oil.

mustard seeds in a pan

15. Allow them to crackle on low warmth.

crackling mustard seeds in the pan

16. As soon as the mustard seeds crackle, add 4 to five curry leaves and 1 pinch asafoetida (hing). Combine and stir.

curry leaves added to pan

17. Pour all the tempering combination into the chutney. Stir and blend nicely.

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 will be refrigerated and served later as required. It should keep good for a couple of days if refrigerated.

carrot chutney served in a bowl with dosa


If you’re searching for extra Chutney recipes then do test:

Please remember to charge this recipe within the recipe card under when you’ve got made it. For extra vegetarian inspirations, Signal Up for my emails or observe me on Instagram, Youtube, Fb, Pinterest or Twitter.

carrot chutney recipe

Carrot Chutney

fast and attractive chutney made with carrots, coconut, herbs and spices

Prep Time 5 minutes

Cook dinner Time 10 minutes

Complete Time 15 minutes

Stop your display screen from going darkish whereas making the recipe

Making carrot chutney

  • First peel and rinse 1 massive delhi carrot (150 grams) after which chop it. You have to 1 cup chopped carrots.

  • Warmth 1 teaspoon oil in a pan. Add 1 teaspoon urad dal and 1 teaspoon chana dal.

  • Saute until each the dals flip golden on low warmth.

  • Then add 1 inexperienced chili (chopped), 4 to five curry leaves (chopped) and 1 pinch of asafoetida. Combine very nicely.

  • Then add 1 cup of chopped carrots. Combine once more.

  • Then add salt as required and on a low to medium-low saute the carrots stirring usually for 4 to five minutes.

  • Then add ⅓ cup grated coconut.

  • Combine very nicely and saute for a minute.

  • Let the combination develop into heat after which add it in a grinder jar together with ⅓ to ½ cup water.

  • Grind until clean.

  • Take away the chutney in a bowl. Scrape of the edges and backside of the grinder jar and add the remaining chutney in the identical bowl. Hold apart.

Tempering for carrot chutney

  • Warmth 2 teaspoons oil in the identical pan.

  • Add ½ teaspoon mustard seeds and allow them to crackle.

  • As soon as the mustard seeds crackle, add 4 to five curry leaves and 1 pinch asafoetida. Combine and stir.

  • Pour all the tempering within the chutney. Combine nicely.

  • Serve carrot chutney with idli, dosa, adai or vadai. The leftover chutney will be refrigerated.

  • The recipe will be doubled or tripled.
  • Greatest to make use of recent, juicy and tender carrots. Keep away from utilizing carrots which are fibrous.

Diet Information

Carrot Chutney

Quantity Per Serving

Energy 104 Energy from Fats 72

% Day by day Worth*

Fats 8g12%

Saturated Fats 4g25%

Polyunsaturated Fats 1g

Monounsaturated Fats 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 Okay 5µg5%

Calcium 30mg3%

Vitamin B9 (Folate) 243µg61%

Iron 1mg6%

Magnesium 13mg3%

Phosphorus 32mg3%

Zinc 1mg7%

* % Day by day Values are primarily based on a 2000 calorie weight-reduction plan.

Like what you see?

Keep updated with new recipes and concepts.

This Carrot Chutney recipe submit from the archives first revealed in Jan 2017 has been republished and up to date on 26 June 2022.


RELATED ARTICLES

LEAVE A REPLY

Please enter your comment!
Please enter your name here

Most Popular

Recent Comments