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Carrot Chutney

Spicy carrot chutney with a kick of chilli-heat and a subtle sweet taste is a healthy accompaniment to idli, dosa, roti or even as a spread for your sandwich.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Chutney
Cuisine: Indian
Servings: 6 to 8 servings
Author: Padma


  • 1 teapoon vegetable oil
  • 5 to 6 green chillies
  • 2 cloves garlic peeled
  • ½ an inch fresh ginger finely chopped
  • cranberry size tamarind
  • 2 large or 3 medium carrots washed peeled and grated
  • 1 Tablespoon coriander finely chopped
  • A sprig of curry leaves
  • 2 Tablespoons roasted peanuts
  • 1 tablespoon desiccated coconut
  • 1 teaspoon cumin seeds
  • Required salt
  • For the tempering:
  • 1 teaspoon vegetable oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • ½ teaspoon of black gram Urad dal
  • ½ teaspoon of Bengal gram
  • 2 dry red chillis
  • A pinch of asafetida
  • Few curry leaves


  • Heat oil in a pan over medium heat. Sauté green chillies, ginger and garlic for 2 minutes till the raw smell goes away and remove it to a plate.
  • Add the tamarind to the hot pan and saute for just a minute and remove.
  • Now add grated carrot in the same oil, sauté for 2 minutes till the raw smell goes away and remove.
  • Turn off heat and sauté coriander and curry leaves in the hot pan and remove.
  • Blend all the sautéed ingredients along with roasted peanuts, desiccated coconut, cumin seeds, and salt.
  • Temper with ingredients under “For the tempering”. For this heat a small pan over medium heat. Add mustard seeds, cumin seeds, lentils and dry red chilli. Once the mustard seeds splutter and the lentils turn brown, add asafoetida and curry leaves and turn off the heat. Transfer it to the carrot chutney.
  • Serve carrot chutney with idli, dosa, roti or use it as a spread for your sandwich or you can also enjoy it with hot steaming rice.


Adjust spice levels to suit your taste.
You can substitute peanuts for any other roasted nuts or lentils.
You can also use dry red chilli instead of green chilli.
You can use 1 teaspoon of lemon juice instead of tamarind.
I also make another version including tomato. Give it a try or wait for my recipe:)