quick and tasty chutney made with carrots, coconut, herbs and spices

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 10 minutes
  • Total time: 15 minutes
  • Yield: 4
  • Category: Side Dish
  • Cuisine: South Indian, Tamil Nadu

Ingredients

  • 150 grams carrots (or 1 cup chopped carrots (gajar))
  • 1 teaspoon oil ([can use sesame oil (gingelly oil), peanut oil or sunflower oil])
  • 1 teaspoon urad dal ((husked and split black gram))
  • 1 teaspoon chana dal ((husked and split bengal gram))
  • 1 green chili
  • 4 to 5 curry leaves (- chopped)
  • 1 pinch of asafoetida ((hing))
  • ⅓ cup grated coconut
  • ⅓ to ½ cup water
  • salt as required
  • 2 teaspoons oil
  • ½ teaspoon mustard seeds
  • 4 to 5 curry leaves
  • 1 pinch asafoetida ((hing))

Method

Making carrot chutney

  1. First peel and rinse 1 large delhi carrot (150 grams) and then chop it. You will need 1 cup chopped carrots.
  2. Heat 1 teaspoon oil in a pan. Add 1 teaspoon urad dal and 1 teaspoon chana dal.
  3. Saute till both the dals turn golden on low heat.
  4. Then add 1 green chili (chopped), 4 to 5 curry leaves (chopped) and 1 pinch of asafoetida. Mix very well.
  5. Then add 1 cup of chopped carrots. Mix again.
  6. Then add salt as required and on a low to medium-low saute the carrots stirring often for 4 to 5 minutes.
  7. Then add ⅓ cup grated coconut.
  8. Mix very well and saute for a minute.
  9. Let the mixture become warm and then add it in a grinder jar along with ⅓ to ½ cup water.
  10. Grind till smooth.
  11. Remove the chutney in a bowl. Scrape of the sides and bottom of the grinder jar and add the remaining chutney in the same bowl. Keep aside.

Tempering for carrot chutney

  1. Heat 2 teaspoons oil in the same pan.
  2. Add ½ teaspoon mustard seeds and let them crackle.
  3. Once the mustard seeds crackle, add 4 to 5 curry leaves and 1 pinch asafoetida. Mix and stir.
  4. Pour all of the tempering in the chutney. Mix well.
  5. Serve carrot chutney with idli, dosa, adai or vadai. The leftover chutney can be refrigerated.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.