Carrot chutney recipe | Side dish for Idli dosa, the recipe with full video and step by step pictorial instructions. Carrot chutney recipe| Easy to make Chutney recipe using carrot, shallots and red chili, pairs well with Idli, dosa, and parathas too.

It has been a long time since I posted a recipe in the category Side dish for Idli | dosa. This carrot chutney, I make when I run out of tomatoes. A very simple chutney and best way to make kids eat carrots too. I just made it in my Kara chutney style , with few alterations. We all loved the taste and it tasted so yum with Dosai . Try out this Carrot Chutney and even you can have with parathas too.

Check out other chutneys using vegetables, Chow chow chutney , Peerkangai chutney, Kadamba chutney , Methi leaves chutney

Also don’t forget to check out the popular Kara chutney recipe , Coconut chutney , Kothamalli chutney , Vengaya chutney, and many others.

  • In a pan add 3 tsp oil and roast the urad dal, red chili and tamarind, till the dal turns golden brown. Keep it aside.
  • In the same pan add the onions(take the skin of the onions) and garlic.
  • Roast till golden brown. Keep it aside. Roast in a small flame.
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  • Add in the roughly chopped carrots. Cook in a low flame for 5 minutes.
  • Cool completely
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  • Temper with mustard seeds and curry leaves.
  • Carrot Chutney is ready to serve.
Carrot chutney - 3
  1. You can add few green chili and reduce the red chili as well
  2. Big onion can be replaced instead of shallots
  3. 1-2 tbsp of coconut can be added while grinding the carrot chutney
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Carrot chutney recipe

Ingredients

  • 3 tsp + 3 tsp oil
  • ½ tbsp urad dal
  • 5 red chili
  • Tamarind a small gooseberry sized
  • 20 Shallots | Small onions
  • 2 garlic cloves
  • 1 cup chopped carrots
  • ½ tsp Mustard seeds
  • Few curry leaves
  • Salt to taste

Instructions

  • In a pan add 3 tsp oil and roast the urad dal, red chili and tamarind, till the dal turns golden brown. Keep it aside.
  • In the same pan add the onions(take the skin of the onions) and garlic.
  • Roast till golden brown. Keep it aside. Roast in a small flame.
  • Add in the roughly chopped carrots. Cook in a low flame for 5 minutes.
  • Cool completely
  • Grind urad dal, red chilli, tamarind, onions, garlic and carrots along with salt into a fine paste. You can add water while grinding.
  • Temper with mustard seeds and curry leaves.
  • Carrot Chutney is ready to serve.

Video

Notes