Carrot Chutney » Dassana’s Veg Recipes

Carrot chutney with step-by-step images. This can be a fast and engaging South Indian chutney selection made with carrots, coconut, herbs and spices. A vegan recipe that may be served as a aspect dish with Idli, Dosa, Uttapam or Medu Vada.

At any time when I put together idli or dosa, at occasions I make a veggie chutney with them if I’m not making sambar. Just because it’s wholesome and the veggie based mostly chutney together with the idli and dosa does make up for a whole meal.

In South Indian delicacies chutneys are made with many veggies like capsicum, cabbage, beetroot, candy potato and varied gourds and so forth. It’s a great way to make use of these leftover veggies at residence.

Typically you don’t know what to do with a beetroot or carrot. Make a salad or chutney with them and have them along with your meals. Wholesome in addition to scrumptious.

This recipe of carrot chutney has coconut additionally added and tastes superb with delicate dosas like poha dosa, Neer Dosa, benne dosa, idlis, adai and even medu vada. You can even serve with Dal Vada or masala vada.

You may retailer the leftover carrot chutney within the fridge in an hermetic container and it stays good for a number of days.

Step-by-Step Information

Easy methods to make Carrot Chutney

1. First peel and rinse 1 giant Delhi carrot (150 grams) after which chop it. You have to 1 cup of chopped carrots. Greatest to make use of juicy and tender carrots. Keep away from the fibrous carrots.

You need to use any number of contemporary, tender and juicy carrots.

2. Warmth 1 teaspoon of oil in a pan. You need to use sesame oil (gingelly oil), peanut oil or sunflower oil.

Add 1 teaspoon urad dal (husked and cut up black gram) and 1 teaspoon chana dal (cut up and skinned bengal gram).

3. Saute until each the dals flip golden on low warmth.

4. Then add 1 inexperienced chili (chopped), 4 to five curry leaves (chopped) and 1 pinch of asafoetida (hing). Stir and blend very nicely.

Sauteing carrots

5. Then add 1 cup of chopped carrots.

6. Stir and blend once more.

7. Then add salt as required.

8.  On a low to medium-low warmth saute the carrots stirring typically for 4 to five minutes.

9. Then add ⅓ cup grated coconut.

10. Combine very nicely and saute for a minute.

Grinding carrot chutney

11. Let the combination turn out to be heat after which add it to a grinder jar together with ⅓ to ½ cup of water.

12. Grind or mix until clean.

13. Take away the chutney to a bowl. Scrape off the perimeters and backside of the grinder jar and add the remaining chutney in the identical bowl.

If you need, you may even add some water after which swirl the jar. This fashion the carrot chutney on the backside and sides of the jar will get combined with the water. However do observe that to not add an excessive amount of water as then the chutney will turn out to be skinny.

Tempering for carrot chutney

14. Warmth 2 teaspoons of oil in the identical pan. Add ½ teaspoon mustard seeds.

You need to use any impartial flavored oil or use sesame oil or coconut oil.

15. Allow them to crackle on low warmth.

16. As soon as the mustard seeds crackle, add 4 to five curry leaves and 1 pinch asafoetida (hing). Combine and stir.

17. Pour the entire tempering combination into the chutney. Stir and blend nicely.

18. Serve carrot chutney with South Indian snacks like idli, dosa, Adai dosa or vada.

The leftover chutney may be refrigerated and served later as required. It’s going to keep good for a number of days if refrigerated.

In case you are searching for extra Chutney recipes then do examine:

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This Carrot Chutney recipe submit from the archives first printed in Jan 2017 has been republished and up to date on 26 June 2022.