Carrot Chutney Recipe 

how to make Carrot Chutney –  Here’s A simple method for carrot chutney recipe!

Carrot Chutney RecipeI asked my friends, a few weeks ago the following question: “How do you eat Carrots?” I was so surprised to hear the common answer….”Salad”. Not that it is a bad choice but there has got be a break from the usual. A new dish that will blend in a tropical flavor from coconuts. That’s how I make my carrots with Carrot Chutney Recipe.

Carrot Chutney RecipeI bet you will love this dish like fresh breeze on a sunny day 🙂 Like my recent dishes, it is completely vegan and takes less than 20 minutes to prepare. My kids like it with rice, but it also goes very well with dosa or as a chip dip.

If you hate the taste of raw carrots in your salad, this is one easy way to turn over a new leaf and start loving carrots! Your eyes will thank you! I am lucky in the sense that my family members love it just as much as I do! I made my dish a little spicy, but you can easily tone it down with one or two less chili peppers.

Here’s how I made mine Carrot Chutney Recipe:

Ingredients:

  • 2 cups grated carrot
  • 3/4 cup grated coconut
  • 2 tbsp split black gram (Urad dal)
  • 4-5 long red chilies
  • Salt to taste
  • 1 cup water( blending)
  • 1 tsp mustard seeds
  • 5-6 curry leaves
  • 2 tbsp coconut oil

Directions:

  1. In a hot pan, add 1 1/2 tbsp coconut oil. When it heats up, add split black gram.
  2. As they turn golden, add red chilies and sauté for 30 seconds.
  3. Later add grated carrot and sauté for 5 minutes or until it softens. Do not let it overcook or you will lose nutrients.
  4. Add salt to taste.
  5. Take the pan off the heat and add grated coconut.
  6. Blend them together with a cup of water to a smooth consistency.
  7. Prepare the tempering: In a hot pan add 2 tsp coconut oil. Fry one tsp of mustard seeds and red chili. As it starts to sizzle, add  curry leaves and remove from heat.
  8. Garnish the chutney with the tempering.

Creamy Carrot Chutney is ready to serve!

Carrot Chutney Recipe

Do not forget to try my other Chutney recipes….

Carrot Chutney Recipe 

Prep Time: 10 minutes

Cook Time: 15 minutes

Yield: 4 person

Ingredients

  • 2 cups grated carrot
  • 3/4 cup grated coconut
  • 2 tbsp split black gram (Urad dal)
  • 4-5 long red chilies
  • Salt to taste
  • 1 cup water( blending)
  • 1 tsp mustard seeds
  • 5-6 curry leaves
  • 2 tbsp coconut oil

Instructions

  1. In a hot pan, add 1 1/2 tbsp coconut oil. When it heats up, add split black gram.
  2. As they turn golden, add red chilies and sauté for 30 seconds.
  3. Later add grated carrot and sauté for 5 minutes or until it softens. Do not let it overcook or you will lose nutrients.
  4. Add salt to taste.
  5. Take the pan off the heat and add grated coconut.
  6. Blend them together with a cup of water to a smooth consistency.
  7. Prepare the tempering: In a hot pan add 2 tsp coconut oil. Fry one tsp of mustard seeds and red chili. As it starts to sizzle, add curry leaves and remove from heat.
  8. Garnish the chutney with the tempering.
http://www.mrishtanna.com/2017/03/carrot-chutney-recipe/

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11 thoughts on “Carrot Chutney Recipe 

  1. I adore carrots, and I’ve never had them in a chutney. Thanks for the great recipe, Uma.

  2. Your carrot chutney looks so creamy and delicious! So much flavor. I can imagine loving this on so many things!

  3. Woow, your video sucked me in, Uma! Really looks like an awesome recipe. Will have to try it out asap 😀

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