5 from 14 votes
Carrot Chutney (South Indian Style)
Carrot Chutney in South Indian style is a spiced condiment made by sautéing carrots with lentils, green chili, curry leaves, and asafoetida, then grinding the mixture with grated coconut and tempered with mustard seeds and curry leaves. It has a smooth texture with a mildly spicy and savory flavor profile and a hint of coconut sweetness.
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings:
4
Calories:
104 kcal
Course:
Side Dish
Cuisine:
Indian
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.
Cup of Yum
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
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
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 104
% 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.