Occasionally I used to make different types of chutney for the break fast. One such chutney is a carrot chutney. We can make this chutney using the surplus carrots in the home. Its healthy, colorful chutney which goes very well with idly/dosa. Instead of making conventional coconut chutney, we can enrich it with carrot and make the chutney healthier and nutritional rich chutney.
Few variations in making Carroty Chutney
- Addition of Onion / Garlic - We can sauté onion and garlic till onion turns golden brown. Grind them along with the carrot.
- Raw Carrot coconut chutney - Grind all the ingredient without cooking. This also tastes good.
You may also like other Chutney Recipes
Recipe card to make Carrot Chutney
Carrot Chutney Recipe | Carrot Chutney for Idli,Dosa
Equipments Needed
- Mixer Grinder
Servings: 4 people
Calories: 94kcal
Carrot Chutney is a healthy and nutritious Chutney made using Carrot, Grated coconut and roasted peanuts as a key ingredients. It's spicy and sweet chutney which goes very well to Idli or Dosa.
Print Recipe
Ingredients
- 3 nos Carrot big size
- 2 tablespoon Grated Coconut
- ¼ cup Peanuts roasted
- 3 nos Red Chili
- 2 tablespoon Urad Dal
- 1 pinch Asafoetida (Asafetida / Hing)
- 1 pinch Tamarind (or) ¼ teaspoon Tamarind paste
For Tempering
- 1 tablespoon Cooking Oil
- 1 teaspoon Mustard seeds
- Few Curry leaves
Instructions
Preparation
- Wash the carrots, peel the carrot skin, chop it in cubes and keep it aside
Start making the chutney
- Heat the oil in pan, add red chilli and Urad dal and and fry it and keep it aside. Keep an eye on the red chilli.
- Add chopped carrot along with tamarind and asafoetida and fry it till it is cooked completely.
- When the heat of the fried ingredients begins to cool add these to the mixer along with the peanuts, grated coconut, salt and grind it to a nice paste
- Take these ground carrot chutney to the serving bowl
Tempering
- Heat oil in pan, add mustard seeds and when mustard seeds begins to sputter add the curry leaves. Remove this from flame and add it to the chutney
- The delicious carrot chutney is ready to serve with idly, dosa, chapati
Video
Notes
- Add garlic to enhance the flavor and taste of the chutney
- You can replace Red Chili with Green Chili for different flavor.
Nutritional Info
Nutrition Facts
Carrot Chutney Recipe | Carrot Chutney for Idli,Dosa
Amount Per Serving (150 ml)
Calories 94
Calories from Fat 27
% Daily Value*
Fat 3g5%
Carbohydrates 15g5%
Fiber 4.2g18%
Protein 2.1g4%
* Percent Daily Values are based on a 2000 calorie diet.
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Method to make Carrot Chutney:
- Peel the carrot skin, chop it in cubes and keep it aside
- Heat oil in pan, add mustard seeds and when mustard seeds begins to sputter remove from flame and take these seasoned ingredients in a serving bowl
- Heat the oil in pan, add red chilli and Urad dal and and fry it and keep it aside. Keep an eye on the red chilli.
- Add chopped carrot along with tamarind and asafoetida and fry it till it is cooked completely.
- When the heat of the fried ingredients begins to cool, add these to the mixer along with the peanuts, grated coconut, salt and grind it to a nice paste
- Take these ground carrot chutney to the serving bowl having seasoned ingredients.
- The delicious carrot chutney is ready to serve with idly, dosa, chapati
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| Carrot Chutney |
