Carrot chutney is a quick to make spicy, little sweet, slightly tangy, nutty flavored and most importantly yummy chutney with appetizing orange color which can be served along with Rotta Idli, Dosa and Kuzhi paniyaram.
A little tweak to the regular onion chutney recipe will make all the difference, in taste and the appearance of this Carrot chutney! And most importantly no will find out it is carrot chutney until you let them know as it tastes just like regular onion tomato chutney😂
I have earlier posted chutney’s with lot of veggies like this:
as I feel the breakfast looks/ feels complete when you don’t have Sambar loaded with veggies or Kurma loaded with veggies. Also chutney’s are the best way to make use of all the leftover veggies lying in the fridge I feel😀 Also chutney with coconut is usually boredom for us at least during weekends as we have chutney made with coconut almost at least 3 times a week. Don’t you guys agree??
So here is a quick, simple yet tasty carrot chutney recipe!!
- 1. Onion – 1 (small sized)
- 2. Tomato – 1 (medium sized)
- 3. Carrot – 1 (small sized)
- 4. Whole urad dal – 1 tbsp
- 5. Dry red chilli – 2 to 3 nos.(depending on spice level)
- 6. Salt – to taste
- 7. Oil – 2 tsp
- 1. Mustard seeds – ½ tsp
- 2. Urad dal – 1 tsp
- 3. Curry leaves – a sprig
- 4. Hing – a pinch
- 5. Oil – 2 tsp
- * 1 cup = 235 ml
- Chop onion and tomatoes roughly. Keep it aside. Wash peel and chop carrot into cubes. Heat a pan with oil to it add whole white urad dal, dry red chili and saute well. When dal turns golddn brown add chopped onion and saute for a minute then add chopped tomato sauté till the tomatoes gets a little soft.
- Now to the onion tomato mixture add chopped carrot and salt. Mix well and saute for 2 to 3 minutes until carrot is partially cooked.
- Remove from flame and let it cool down. Now add the cooled mixture in a blender and grind it into fine paste you can add ¼ cup water if needed.
- Heat a small with oil, to it add mustard seeds, urad dal, curry leaves and hing. When urad dal turns golden brown put off the flame and add it to the chutney and mix well. Chutney is ready to be served with rotta, dosa, or idly !
How to make Carrot chutney with step by step images
- Chop onion and tomatoes roughly. Keep it aside. Wash peel and chop carrot into cubes. Heat a pan with oil to it add whole white urad dal, dry red chili and saute well. When dal turns golden brown add chopped onion and saute for a minute then add chopped tomato sauté till the tomatoes gets a little soft. Now to the onion tomato mixture add chopped carrot and salt. Mix well and saute for 2 to 3 minutes until carrot is partially cooked.
- Remove from flame and let it cool down. Now add the cooled mixture in a blender and grind it into fine paste you can add ¼ cup water if needed. Transfer to a bowl.
- Heat a small with oil, to it add mustard seeds, urad dal, curry leaves and hing. When urad dal turns golden brown put off the flame and add it to the chutney and mix well. Chutney is ready to be served with rotta, dosa, or idly !
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