Carrot Chutney is a healthy alternative to the regular Coconut chutney. This sweet and spicy chutney tastes excellent and goes well with Dosa. It can be prepared easily. Kids will love this bright orange Carrot Chutney. If you love Tomato Chutney, then you will definitely like the taste of Carrot Chutney.
If you are bored of the regular Chutney then try out this Carrot Chutney. We had Carrot Chutney with Pesarattu (Whole Mung Bean Dosa).
- Diced Carrots – 2 big ones
- Diced Onions – 1 medium
- Red/Green Chillies – 3 or 4 (Red Chillies will give the Chutney a nice red color)
- Turmeric Powder – 1/2 tsp
- Red Chilly Powder – 1 tsp
- Crushed Garlic – 2 cloves
- Roughly chopped Ginger – 1 tbsp
- Salt – to taste
- Oil – 2 tbsp
- Water – as needed
- Lemon Juice – 2 tsp (optional)
- Oil – 1 tbsp
- Sliced Shallots/Pearl Onions (Kunjulli) – 3 or 4
- Curry Leaves – A few
- Peel the carrots and dice it into small pieces. Alternatively, you can use a food processor for dicing the carrots.
- Heat 2 tbsp oil in a wok or kadai. Add onions and red/green chillies and saute till the onions are translucent.
- Throw in the garlic and ginger pieces and saute for a few minutes.
- Add the diced carrots along with salt to taste and saute for a few minutes. Cover and cook on medium low heat until the carrots are soft and cooked.
- Stir in 1/4 tsp turmeric powder and 1 tsp red chilly powder.
- Stir fry for a few more minutes and remove from stove top.
- Allow it to cool and then grind everything into a fine paste adding water as required.
- Heat 1 tbsp oil in another pan and splutter mustard seeds. Saute shallots and curry leaves.
- Pour the seasoning over the carrot chutney.
- Finally, you may sprinkle lemon juice for a slight sour flavor.
I LOVE tomato chutney – so this will be a must try for me! I also have only had tomato chutney that one of our students has made and brought in for me – so I’m off to check out your recipe for that too!