carrot chutney recipe – how to make carrot chutney for rice, idli, dosa, pesarratu, vada, paratha and chapathi
chutney made of vegetables make a good accompaniment to a breakfast or a meal. carrot chutney is the one i make when i have surplus carrots. This chutney pairs well with most Indian breakfasts and even with roti or chapathi. It can be had with plain rice as well if made to a thicker consistency, that’s how we make carrot pachadi for rice.
There are folks at home with different choices and don’t like to eat certain vegetables in any form. So i end up using such veggies for making chutney like dosakaya pachadi, ivy gourd chutney, radish chutney, bottle gourd chutney, capsicum chutney and red capsicum chutney.
To make carrot chutney, i use equal amount of carrots and coconut along with ginger, green chili, roasted chana dal and cumin. Coconut can be replaced with onions lightly sauted in oil. Both lend a different taste to the chutney. I don’t think there is any substitute to fresh ginger , i don’t suggest using garlic. If you don’t like the flavor of ginger skip it. I have not used tamarind instead added a few drops of lemon juice. But using tamarind may give different color to the chutney.
carrot chutney needs tempering or tadka, since most ingredients used are raw. I suggest using up the chutney within 2 hours of preparing or needs refrigeration, Since raw carrots may not keep the chutney good for longer.
find carrot chutney recipe below
- ½ cup carrot chopped
- ½ cup chopped coconut or ¼ cup onions
- 1 to 2 green chilies
- ½ to ¾ inch ginger
- ½ tsp. cumin
- 1 tbsp. chana dal / senaga pappu
- salt as needed
- tamarind paste or tamarind or lemon juice as needed (optional)
- 1 sprig curry leaves
- generous pinch of mustard and cumin each
- pinch of hing
- oil as needed
- If using tamarind, soak it in little warm water to soften.
- Dry roast chana dal to golden. cool it completely. If using onions and not coconut, fry onions in one tsp oil for 2 to 3 minutes.
- squeeze the soaked tamarind and filter the water.
- Add all the ingredients mentioned under "to make chutney" to a blender and make a smooth chutney.Use water or tamarind water as needed. A thick pachadi goes well with rice, if making carrot chutney for rice, use little water.
- heat a pan with oil, add mustard and cumin allow them to crackle. Add curry leaves. Fry till they turn crisp. Add hing and pour this over the chutney and stir.