CHUTNEY & RAITA/ VIDEO RECIPES

CARROT CHUTNEY RECIPE | HOW TO DO CARROT CHUTNEY + Video

Carrot Chutney Recipe | How to make Carrot Chutney | Carrot Chutney recipe with step by step photos | Carrot Chutney for idli, dosa

 

Today I have for you all a colourful and healthy chutney and that’s  ” Carrot Chutney “. This chutney is quick and easy to prepare and a nice change from the regular coconut/tomato chutney. One can relish this chutney for few days without getting bored of it with most of the South Indian breakfasts like Dosa, Idli and even with roti, chapati or even with plain hot rice. If you are wondering how a chutney from carrot would be … I suggest you must try it. Temper it with little extra oil and give a boil … yummy.

This Carrot Chutney is a great way to sneak in some healthy carrots too. I make carrot chutney whenever I have lots of carrots. I follow my Beetroot chutney recipe for this.

Few simple points to note while making this Carrot Chutney are as follows :

  • You can make this chutney with or without coconut.
  • If you don’t like hing, you can flavour the chutney with little onion/ginger/garlic. Add a few pieces of it while roasting masala. Fry well and grind.
  • don’t use too old and fibrous Carrot .. the chutney won’t taste good.
  • Don’t skip the final tempering ..takes the chutney to a whole new level.

Do try this chutney for sure …U will enjoy its taste and goodness of carrot.. here goes the recipe of healthy side dish ” Carrot Chutney “

Check Out the Video recipe here :

If you are in the lookout of more chutney recipes.. you can also check  CHAYOTE SQUASH CHUTNEY , Spinach Chutney , Cluster beans Chutney etc

Print Recipe
CARROT CHUTNEY Yum
recipe for carrot chutney
Course side dish
Cuisine south indian
Servings
serving
Ingredients
  • 2-3 medium size carrot peeled and diced
For masala
For tempering
Course side dish
Cuisine south indian
Servings
serving
Ingredients
  • 2-3 medium size carrot peeled and diced
For masala
For tempering
recipe for carrot chutney
Instructions
  1. Dice carrot. Add a cup of water and pressure cook for 2 whistles. Once pressure is released, check if the carrot is cooked.
  2. Meanwhile, heat oil in a small pan. When oil is hot, add urad dal, chana dal , few curry leaves,hing & red chillies. On low medium flame, fry till dal turns golden. Turn off the heat, add coconut & let it cool completely.
  3. Transfer the fried masala,tamarind and salt to a mixer/blender. Grind to a paste. Add cooked carrots. Blend smooth but don't make super smooth. Taste test.
  4. Prepare the tempering. Heat oil in a small pan. When oil is hot, add mustard and curry leaves. Now add ground chutney to this. Bring a boil by stirring in between.
  5. Serve carrot chutney with hot rice / idli / dosa / chapati etc . Stays good for 3-4 days in fridge .

4 Comments

  • Reply
    Amrita Roy
    July 20, 2015 at 9:26 am

    nutritious chutney

  • Reply
    Sony P
    July 20, 2015 at 3:37 pm

    Looks flavorful 🙂

  • Reply
    Sreesha Das
    July 21, 2015 at 5:20 am

    Great cooking….keep it up

  • Reply
    Rafeeda AR
    July 21, 2015 at 6:08 am

    delicious looking chutney…

  • Leave a Reply