Carrot Chutney Recipe

5 from 3 votes

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. This is a vegan chutney made without onion, tomato or coconut. Tastes really good with hot idli, dosa or even paratha.

Prep Time5 mins

Cook Time10 mins

Total Time15 mins

Course: Side Dish

Cuisine: Indian

Keyword: carrot chutney

Servings:

Author: Harini

Ingredients

3 cups grated carrot
2 tablespoon chana dal
3-4 dried red chiles
1 teaspoon tamarind extract
1/4 teaspoon asafoetida
salt
3 teaspoons oil

To temper

2 teaspoons oil
1 teaspoon mustard seeds
1 teaspoon urad dal
12 curry leaves
2 dried red chilies or green chilies

Instructions

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.

Notes

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.

Nutrition

Serving: 3g