Carrot chutney is a delicious, healthy and flavorful side dish for idli or dosa. You can make this chutney with carrots in no time with just handful of ingredients
Quick And Easy Chutney With Carrot
These quick vegetable chutney are full of flavor, nutrition and will be a good change from normal chutneys.
I am getting requests for sharing easy chutney recipes and this carrot chutney is a very quick and easy one.
Carrot chutney recipe I am sharing now is a no onion garlic, no coconuts and tomatoes too! This carrot chutney recipe is somewhat similar to my carrot thogayal recipe.
If you want to make a quick side dish but do not have tomato or onions, this is your best best. This is also a good choice when you want to make chutney without coconut for idli dosa
We usually make carrot chutney in two ways.
- with sauteed carrots
- raw carrot
both the ways yield delicious chutney that is flavorful and healthy too. This one of the good ways to sneak in carrot for fussy eating kids too.
This Carrot Chutney Is
Vegan and can be easily gluten free
quick and simple to make
healthy and interesting way to add carrot in meals
Delicious and flavorful
goes well with idli, dosa, rice.
How To Make Carrot Chutney
This carrot chutney can be made in two ways. You can make carrot chutney recipe with cooked carrots or raw carrot. While making with raw carrots I usually add a small tomato.
To make carrot chutney by sauteing carrot, we need just carrots, tamarind, chana dal and red chilies.
There are so many variations in this carrot chutney recipe, you can use green chilies instead of red chilly, add onions or add coconut and many more changes can be made.
For tadka or tempering it is the usual tempering we use for chutney recipes. In some hot oil just fry 1 tsp mustard seeds, 1 tsp urad dal, 1 tsp channa dal, some curry leaves and dried re chilies.
You can also vary the ingredients for tempering here. Instead the ones given above use 1 tsp cumin seeds, green chilies and curry leaves too.
To make carrot chutney recipe gluten free just skip asafoetida.
Raw Carrot Chutney
Peel and chop the carrot int small cubes.
Clean a small piece of ginger root and peel it.
Grind chopped carrot, ginger along with a small tomato and required salt.
Heat 3 teaspoons oil in a pan. Add mustard seeds, urad dal, green chili and curry leaves. Pour the hot tempering along with oil to the prepared chutney. Mix well.
Step By Step Method
Rinse, peel and grate or cube the carrots.
Heat oil in a pan and add asafoetida, dried red chilies and chana dal. Saute for 2-3 minutes.
Add the grated carrot and saute well for 3-5 minutes. Remove to a plate. Add the tamarind to the hot kadai and saute for just a minute. Allow to cool.
Grind everything together smoothly. Add little water and salt as required while grinding.
In the same pan heat oil for tempering. Add 1 tsp mustard seeds, 1 tsp urad dal, 2 broken red chilies and a some curry leaves. Fry for a minute.
Add the tempering to chutney along with oil and mix well. Serve hot with idli dosa.
Carrot Chutney Recipe
1 CUP = 250 ml
- 3 cups grated carrot
- 2 tablespoon chana dal
- 3-4 dried red chiles
- 1 teaspoon tamarind extract
- 1/4 teaspoon asafoetida
- 3 teaspoons oil
- 2 teaspoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon urad dal
- 12 curry leaves
- 2 dried red chilies or green chilies
- Rinse, peel and grate or cube the carrots.
- Heat oil in a pan and add asafoetida, dried red chilies and chana dal. Saute for 2-3 minutes.
- Add the grated carrot and saute well for 3-5 minutes. Remove to a plate. Add the tamarind to the hot kadai and saute for just a minute. Allow to cool.
- Grind everything together smoothly. Add little water and salt as required while grinding.
- Add the tempering to chutney along with oil and mix well. Serve hot with idli dosa.
- You can use 1 sliced onion instead of asafoetida.
- You can add 2 tablespoons grated coconut in this chutney,do not fry the coconut,just add while grinding.
- Instead of dried red chillies you can add green chillies along with gram dal.