Carrot Chutney (South Indian Style)
User Reviews
5
Carrot Chutney (South Indian Style)
Description
This chutney begins by sautéing urad dal and chana dal in oil until golden, then cooking chopped carrot with green chili, curry leaves, and asafoetida until tender. Grated coconut is added and briefly sautéed before the mixture is ground with water to a smooth consistency. The final step involves tempering mustard seeds and curry leaves in oil and mixing it into the chutney.
The resulting chutney pairs well as a side condiment with dosas, idlis, or rice dishes, providing a balance of earthy lentil flavor, the sweetness of carrot and coconut, and the fragrance of curry leaves and spices. Its creamy texture and gentle heat make it a versatile accompaniment.
The recipe relies on basic South Indian flavor elements and simple grinding technique, making it accessible and easy to prepare at home. Tempering at the end accentuates the mustard seed aroma and adds a satisfying crunch.
Ingredients
Main ingredients
- 150 grams carrot or 1 cup chopped carrots (gajar
- 1 teaspoon neutral cooking oil can use sesame oil (gingelly oil), peanut oil or sunflower oil, generic cooking 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 asafoetida hing
- ⅓ cup coconut grated
- ⅓ to ½ cup water
- salt as required
For tempering
- 2 teaspoons neutral cooking oil generic cooking oil
- ½ teaspoon mustard seeds
- 4 to 5 curry leaves
- 1 pinch asafoetida (hing)
Instructions
Making carrot chutney
- First peel and rinse 1 large delhi carrot (150 grams) and then chop it. You will need 1 cup chopped carrots.
- Heat 1 teaspoon oil in a pan. Add 1 teaspoon urad dal and 1 teaspoon chana dal.
- Saute till both the dals turn golden on low heat.
- Then add 1 green chili (chopped), 4 to 5 curry leaves (chopped) and 1 pinch of asafoetida. Mix very well.
- Then add 1 cup of chopped carrots. Mix again.
- Then add salt as required and on a low to medium-low saute the carrots stirring often for 4 to 5 minutes.
- Then add ⅓ cup grated coconut.
- Mix very well and saute for a minute.
- Let the mixture become warm and then add it in a grinder jar along with ⅓ to ½ cup water.
- Grind till smooth.
- Remove the chutney in a bowl. Scrape of the sides and bottom of the grinder jar and add the remaining chutney in the same bowl. Keep aside.
Tempering for carrot chutney
- Heat 2 teaspoons oil in the same pan.
- Add ½ teaspoon mustard seeds and let them crackle.
- Once the mustard seeds crackle, add 4 to 5 curry leaves and 1 pinch asafoetida. Mix and stir.
- Pour all of the tempering in the chutney. Mix well.
- Serve carrot chutney with idli, dosa, adai or vadai. The leftover chutney can be refrigerated.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 104 kcal
% Daily Value*
| Calories | 104kcal | 5% |
| Carbohydrates | 8g | 3% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 358mg | 15% |
| Potassium | 163mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 6341IU | 127% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 23mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 44mg | 49% |
| Vitamin E | 2mg | |
| Vitamin K | 5µg | |
| Calcium | 30mg | 3% |
| Vitamin B9 (Folate) | 243µg | |
| Iron | 1mg | 6% |
| Magnesium | 13mg | 3% |
| Phosphorus | 32mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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