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How to Make Delicious Carrot Chutney

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Carrot chutney

Carrot chutney

Carrot Chutney

This appetizing carrot chutney is a sweet, tangy, and spicy sauce that you can serve as a side dish with rice, flatbread, roti, or idli. You can leave the chutney out at room temperature for about 24 hours. After that, store any leftovers in the refrigerator.

Cook Time

Prep timeCook timeReady inYields

5 min

10 min

15 min

Serves four people

Carrot chutney with tempering

Carrot chutney with tempering

Ingredients

  • 2 medium carrots, thinly diced and boiled
  • 1 cup grated coconut
  • 4-5 dry red chilies, broken
  • 1/2 tsp tamarind, soaked in water for 10 minutes
  • 1/2 tsp salt, or to taste
  • 1 tsp white lentils or urad dal, 1/2 tsp for the masala, 1/2 tsp for the tempering
  • a few coriander seeds
  • 6 curry leaves, for the tempering
  • 1/2 tsp mustard seeds, for the tempering
  • 1 tsp oil, coconut oil preferred, 1/2 tsp for the masala, 1/2 tsp for the tempering

Instructions

  1. Wash and peel carrots. Thinly dice and boil them in sufficient water until they become soft. Set aside for cooling.
  2. In the meanwhile, heat a 1/2 teaspoon oil in a small pan. Add white lentils and coriander seeds. Let the lentils turn golden. Add broken red chilies and mix well. Turn off the fire.
  3. Put boiled carrots into a mixer or grinder. Add the fried masala mix, grated coconut, soaked tamarind, and salt. Grind, adding water little by little to get a near-smooth semi-solid paste.
  4. Transfer the paste to a bowl. This is the chutney or sauce. Adding tempering to this sauce is not compulsory, but it truly enhances the flavor.
  5. To make the tempering: Heat the remaining oil in a small pan. Add mustard seeds. Add some white lentils and a broken red chili. Saute until the mustard seeds splutter. Throw in curry leaves. Turn off the stove. Pour it on the chutney. Mix well just before serving.
  6. Serve this yummy chutney as a side dish with plain rice or main course rice dishes. Happy eating!