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Carrot Chutney

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

Recipe by S Kamala
Recipe rating: N/A
Course: ChutneyCuisine: Indian, TamilDifficulty: Easy


Prep time


Cooking time



Discover how to make carrot chutney, a delightful and versatile condiment in Indian cuisine. Get ready to add sweetness and tanginess to your snacks!


  • 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


  • 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

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