Carrot Chutney

Make this nutrient-rich, colorful chutney for a change instead of routine coconut or peanut chutney for Idly and Dosa. This chutney goes well with sandwiches too.



  • Carrots, peeled and diced, 1 cup
  • Onion, ½ medium size, diced
  • Dry coconut powder, 2 tbsp. optional
  • Tamarind, small piece, to give 1 tbsp. of thick paste
  • Ginger, 1 small piece, chopped
  • Sesame seeds, 2tbsp
  • Red chillies, 4 add more if you want it extra spicy 
  • Mustard seeds, Asafoetida, Curry leaves, Urad dal for seasoning



  • Soak tamarind in warm water for about ten minutes, remove seeds, if any.
  • Heat one tbsp. of oil in a pan, lightly fry Urad dal, ginger, sesame seeds and red chillies.
  • Now add carrots and onions. Sauté for another 5 minutes.
  • Transfer this to a plate and let it cool down.
  • Blend carrot sauté mixture with tamarind and coconut powder in a high-speed blender.
  • In the same pan, for seasoning add one more tbsp. of oil and add little bit of mustard seeds
  • After they splutter add asafoetida and Urad dal and few curry leaves.
  • Add seasoning to the carrot chutney. Seasoning is optional. Any chutney will taste good even without seasoning.



This chutney is versatile. You can use it for Idlies and Dosas; Use it in sandwiches; Have it with steamed rice; Use it in wraps to spice them up. Make Roti-Carrot Wraps. You can also make carrot rice with this chutney.


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