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.
This carrot chutney recipe uses carrots in the raw form for best health benefits. If you have folks at home who do not like to eat raw carrots, then this is a must try. The addition of chana dal and coconut masks the raw flavor of carrots and adds flavor to the chutney.
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.
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.