Carrot chutney is a sweet and tangy condiment made from carrots, spices, and coconut. It is commonly used in Indian cuisine as a dip or spread for snacks, sandwiches, and idli/dosa. Here’s a simple recipe to make carrot chutney at home.
Carrot Chutney
Course: ChutneyCuisine: Indian, TamilDifficulty: Easy
Servings
5
servingsPrep time
5
minutesCooking time
10
minutesDiscover how to make carrot chutney, a delightful and versatile condiment in Indian cuisine. Get ready to add sweetness and tanginess to your snacks!
Ingredients
Carrot – 2
Coconut Gratings – 2 tablespoons (optional)
Red Chillies – 4 to 5
Tamarind – A small gooseberry size
Bengal Gram Dhal – 1 tablespoon
Urad Dhal – 1 tablespoon
Hard Asafoetida – 2 small pea size
Oil – 1 tablespoon
Mustard – 1/2 teaspoon
Curry leaves – few
Salt – 1 teaspoon or as per taste
Directions
- Start by peeling the carrots and chopping them into small pieces.
- Heat two teaspoons of oil in a kadai over medium heat. Once the oil is hot, add a pinch of asafoetida, Bengal gram, and urad dals. Fry them until they turn a light golden brown. Then, introduce the red chillies and tamarind to the kadai, frying them briefly. Follow this with the coconut gratings, frying everything together for a few seconds. Finally, add the carrot pieces, frying them just long enough to become slightly tender, for a few seconds. Remove the kadai from the heat and allow the mixture to cool.
- Once cooled, add salt to taste and grind the mixture into a fine paste.
- For the seasoning, heat a small amount of oil in a pan, add mustard seeds, and wait for them to pop. Then, add curry leaves and fry for a few seconds. Pour this seasoning over the ground carrot paste.
Recipe Video