Carrot Chutney Recipe

Carrot Chutney

Being a southindian, idly and dosa plays a important part in our diet. Though they remain same, but the accompaniments which is chutneys should vary each day. Because thats what makes the idlys or dosa taste special..I have quite a few of chutney recipes in this blog. You can check it here.

About Carrot Chutney Recipe

This chutney is a little special, it is made with carrots and tomatoes. And it has no coconut, it has channa dal as the thickener. I have made quite a few chutney recipes which are yet to be posted, i will share it with you all very soon..It includes a special chutney too. Try this out and let me know how it turned out.

Similar Recipes,
Green Capsicum Chutney
Red Capsicum Chutney
Onion Chutney
Beetroot Chutney
Chilli Garlic Chutney
Onion Tomato Chutney

Ingredients for Carrot Chutney Recipe

• Oil - 1 tsp
• Dry Red Chilli - 3 to 4
• Split Yellow Channa Dal / Kadalai Paruppu - 2 tbsp
• Shallots / Sambar Onion - 10 peeled
• Ginger - 2 inch piece chopped
• Garlic - 5 cloves
• Carrot - 2 large chopped
• Tomato - 1 large chopped
• Salt to taste
• Sugar - 1 tsp optional

For Seasoning:

• Oil - 2 tbsp
• Mustard Seeds / Kaduku - 1 tsp
• Urad Dal / Ulundu Paruppu - 1 tsp
• Cumin Seeds / Jeerakam - 1 tsp
• Asafoetida / Hing / Kaya Podi - ¼ tsp
• Curry leaves - 1 sprig

How to make Carrot Chutney Recipe

1. Heat oil in a kadai. Add in channa dal and dry red chilli, saute for a min till it is light golden.
2. Add in shallots, garlic, ginger. Give it a couple of mins toss.
3. Add in carrots and tomatoes, season with salt and sugar if using. Mix well. Cover and cook on a low heat for 10 mins till the carrot is tender. You could add a bit of water if the pan is dry.
4. Now remove all of this to a blender and make into a puree. Add water if needed.
5. Transfer this mix to a bowl. 
6. Heat oil in a small pan, add all the seasoning ingredients and  let it sizzle for a min.
7. Pour this over the chutney and mix well.
8. Serve with dosa or idly.

If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

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Carrot Chutney | Carrot Chutney Recipe

Carrot Chutney Recipe with step by step pictures. This is made with Carrot, Tomato, Ginger and Garlic. Perfect side dish for idli, dosa.

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Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 5 servings

Calories: 105kcal

Ingredients

• ▢ 1 tsp Oil
• ▢ 3 to 4 Dry Red Chilli
• ▢ 2 tbsp Split Yellow Channa Dal
• ▢ 10 peeled Shallots | Sambar Onion
• ▢ 2 inch Ginger chopped
• ▢ 5 cloves Garlic
• ▢ 2 large Carrot chopped
• ▢ 1 large Tomato chopped
• ▢ Salt to taste
• ▢ 1 tsp Sugar optional
• ▢ For Seasoning:
• ▢ 2 tbsp Oil
• ▢ 1 tsp Mustard Seeds
• ▢ 1 tsp Urad Dal
• ▢ 1 tsp Cumin Seeds
• ▢ ¼ tsp Asafoetida
• ▢ 1 sprig Curry leaves

Instructions

• ▢
  Heat oil in a kadai. Add in channa dal and dry red chilli, saute for a min till it is light golden.
• ▢
  Add in shallots, garlic, ginger. Give it a couple of mins toss.
• ▢
  Add in carrots and tomatoes, season with salt and sugar if using. Mix well. Cover and cook on a low heat for 10 mins till the carrot is tender. You could add a bit of water if the pan is dry.
• ▢
  Now remove all of this to a blender and make into a puree. Add water if needed.
• ▢
  Transfer this mix to a bowl.
• ▢
  Heat oil in a small pan, add all the seasoning ingredients and  let it sizzle for a min.
• ▢
  Pour this over the chutney and mix well.
• ▢
  Serve with dosa or idly.

Nutrition

Serving: 1servings | Calories: 105kcal | Carbohydrates: 10g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Sodium: 26mg | Potassium: 308mg | Fiber: 2g | Sugar: 5g | Vitamin A: 5393IU | Vitamin C: 55mg | Calcium: 32mg | Iron: 1mg

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