Add your location
To see items in your area
  1. Home
  2. /
  3. Recipe
  4. /
  5. Carrot chutney
4 Mins delivery
Recipe Image

Carrot Chutney

Serves 1
15 mins
55 Kcal
Carrot chutney is an excellent, sour, and slightly hot accompaniment to enhance the flavours of many dishes. The carrot chutney recipe synthesised fresh carrot sweetness into a blend of spices, balancing savoury with sweet in the perfect combination. Chutney is typically prepared by saut ing grated carrots, mustard seeds, cumin, ginger, garlic, and green chillies. These spices give the chutney a warm, deep flavour, while tamarind provides a pleasing undercurrent of tanginess and suits several accompanying dishes. What is very appealing about this carrot chutney recipe is how easy it is to make. The grated carrots are cooked until soft and fragrant and then blended with saut ed spices to create a smooth paste with ample flavour. A little jaggery or sugar can be added to make it sweet and well-balanced with the flavours. It is good with South Indian favourites like dosas, idlis, or rice; it can also be a good dip for samosas and pakoras. It's a highly delicious recipe, but at the same time, it's a healthy carrot chutney full of vitamins, minerals, and antioxidants from the carrot. That is to mean it adds something healthy to your diet. This carrot chutney is so convenient to store, along with many flavours that make it a great recipe for anyone looking to add a little zing to their dishes.

Ingredients required for Carrot Chutney

  1. 1 cup carrot
  2. 2 tsp oil
  3. 1 tsp urad dal
  4. 1 tsp chana dal
  5. 4 dried red chilli
  6. 2 clove garlic
  7. 2 tbsp onion
  8. 3 tbsp coconut
  9. Tamarind
  10. 1/2 tsp salt
  11. 2 tsp oil
  12. 1 tsp mustard
  13. Curry leaves

Cooking steps for Carrot Chutney

  1. 1
    Carrot Chutney is one lovely flavorful condiment that can be enjoyed with South Indian dishes such as dosa, idli, or simply with rice.
  2. 2
    Begin by heating 2 teaspoons of oil in a pan over medium heat.
  3. 3
    Once the oil is hot, add 1 teaspoon of urad dal and 1 teaspoon of chana dal.
  4. 4
    Saut the dals until they turn golden brown, releasing a nutty aroma.
  5. 5
    Add 4 dried red chilies to the pan and saut for another minute.
  6. 6
    Adjust the number of chillies based on your spice preference.
  7. 7
    Add 2 cloves of garlic and 2 tablespoons of finely chopped onions to the pan.
  8. 8
    Saut the garlic and onions until they become soft and translucent, adding depth to the chutney.
  9. 9
    Now, add 1 cup of peeled and chopped carrots to the pan.
  10. 10
    Stir occasionally, cooking the carrots for 5-6 minutes, till just slightly soft, where their natural sweetness starts to break through.
  11. 11
    Add 3 tablespoons of grated coconut to this mixture and mix well.
  12. 12
    Put in a small ball of tamarind imli for its tanginess and half a teaspoon of salt. Mix well and let it cook for another 2 minutes, allowing all the flavours to soak into each other. Turn off the stove and cool completely then blend.
  13. 13
    Once cooled down, transfer the mixture to a blender jar. Add a little water to that and mix it till smooth.
  14. 14
    Adjust the water and salt as per your preference.
  15. 15
    Temper- Temper the chutney with 2 teaspoons of oil in a small pan.
  16. 16
    Add 1 teaspoon of mustard seeds and let them splutter. Then, add a few curry leaves and saut till they are fragrant. This temper is splashed over the prepared carrot chutney.
  17. 17
    Tempering will not only give a burst of flavour but also add an authentic South Indian touch to the chutney.
  18. 18
    Serve carrot chutney immediately at dosa, idli, or even as a dip for snacks like vadas or pakoras.

Shop Ingredients

Chana Dal (1 Tsp)
66
1
39
1
141
1
135
1
65
1
74
1
73
1
141
1
140
1
78
1
Urad Dal (1 Tsp)
189
1
85
1
101
1
217
1
96
1
85
1
139
1
109
1
104
1
178
1
Dried Red Chilli (4)
52
1
217
1
199
1
Tamarind
162
1
97
1
115
1
104
1
568
1
97
1
229
1
290
1
Onion (2 Tbsp)
39
1
39
1
33
1
20
1
60
1
58
1
Curry Leaves
13
1
Salt (1/2 Tsp)
27
1
24
1
106
1
22
1
50
1
105
1
107
1
47
1
50
1
125
1
Coconut (3 Tbsp)
56
1
Carrot (1 cup)
22
1
29
1
Oil (2 Tsp)
169
1
147
1
148
1
167
1
150
1
150
1
729
1
150
1
183
1
330
1
Mustard (1 Tsp)
21
1
34
1
23
1
32
1
38
1
35
1
23
1
19
1
50
1
22
1
Clove Garlic (2)
45
1
63
1
Oil (2 Tsp)
169
1
147
1
148
1
167
1
150
1
150
1
729
1
150
1
183
1
330
1

FAQs

What is Carrot Chutney, and how is it prepared?

Carrot Chutney is a tangy, spicy condiment prepared mainly with grated carrots mixed with spices such as cumin, mustard seeds, ginger, and even with a flavour of tamarind or lemon juice to add a touch of sourness. It can be prepared by cooking the ingredients together or blending raw carrots with the spices to make a smoother, fresher version. This chutney is often served with Indian dishes like dosa, idli, rice, or parathas, providing a sweet, savoury, and spicy contrast to the meal.

Can I make Carrot Chutney without cooking it?

Yes, Carrot Chutney can be made without cooking the ingredients. The raw version of carrot chutney is prepared by grating carrots and mixing them with spices like green chillies, ginger, garlic, mustard seeds, and a tangy element such as lemon juice or tamarind paste. This method retains the natural freshness of carrots and adds a lighter vibrancy to the chutney's flavour. It is prepared quickly and fast, especially when you're feeling very raw and refreshing as an accompaniment to your meals.

How long does it last, and how do you store Carrot Chutney?

This carrot chutney can be kept in an airtight container in the refrigerator for up to 4 to 5 days. It can also be kept frozen for up to a month if needed for a longer time. Before the chutney spoils, keep a clean spoon while eating. Also, if the chutney becomes too thick, add a little water or extra tamarind juice while reheating or serving.
Share location to find the closest Instamart store
Search for an area or address
or
Login
to see your saved addresses