Carrot Chutney

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Ingredients

Main Ingredients

  • 150 grams carrots or 1 cup chopped carrots (gajar)
  • 1 teaspoon oil [can use sesame oil (gingelly oil), peanut oil or sunflower oil]
  • 1 teaspoon urad dal (husked and split black gram)
  • 1 teaspoon chana dal (husked and split bengal gram)
  • 1 green chili
  • 4 to 5 curry leaves - chopped
  • 1 pinch of asafoetida (hing)
  • ⅓ cup grated coconut
  • ⅓ to ½ cup water
  • salt as required

For Tempering

  • 2 teaspoons oil
  • ½ teaspoon mustard seeds
  • 4 to 5 curry leaves
  • 1 pinch asafoetida (hing)

How to make carrot chutney

1. First peel and rinse 1 large Delhi carrot (150 grams) and then chop it. You will need 1 cup chopped carrots.

2. Heat 1 teaspoon oil in a pan. Add 1 teaspoon urad dal and 1 teaspoon chana dal.

chana dal to make carrot chutney recipe

3. Saute till both the dals turn golden.

chana dal to make carrot chutney recipe

4. Then add 1 green chili (chopped), 4 to 5 curry leaves (chopped) and 1 pinch of asafoetida (hing). Mix very well.

making carrot chutney recipe

Sauteing carrots

5. Then add 1 cup of chopped carrots.

carrots for making carrot chutney recipe

 6. Mix again.

carrots for making carrot chutney recipe

7. Then add salt.

carrots for making carrot chutney recipe

8.  on a low to medium-low saute the carrots stirring often for 4 to 5 minutes.

carrots for making carrot chutney recipe

9. Then add ⅓ cup grated coconut.

coconut for making carrot chutney recipe

10. Mix very well and saute for a minute.

preparing carrot chutney recipe

Grinding carrot chutney

11. Let the mixture become warm and then add it in a grinder jar along with ⅓ to ½ cup water

preparing carrot chutney recipe

12. Grind till smooth.

preparing carrot chutney recipe

13. Remove the carrot chutney in a bowl. Scrape of the sides and bottom of the grinder jar and add the remaining chutney in the same bowl. If you want, you can even add some water and then swirl the jar. This way the carrot chutney at the bottom and sides of the jar gets mixed with the water. But do note that not to add too much water as then the carrot chutney will become thin

preparing carrot chutney recipe

Tempering for carrot chutney

14. Heat 2 teaspoons oil in the same pan. add ½ teaspoon mustard seeds.

preparing carrot chutney recipe

15. let them crackle.

preparing carrot chutney recipe

16. once the mustard seeds crackle, add 4 to 5 curry leaves and 1 pinch asafoetida. Mix and stir.

preparing carrot chutney recipe

17. pour all of the tempering in the chutney. Mix well.

carrot chutney recipe

18. Serve carrot chutney with idli, dosa, adai dosa or vada.

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