If you are looking for a healthy way to add carrots to your diet other than by munching baby carrots or in a salad, this is the recipe you need.
I bet you will love this carrot chutney recipe like a fresh breeze on a sunny day 🙂 But you've got to try it to believe it. Just like all my dishes, it is 100% vegan and takes less than 20 minutes to prepare.
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I 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 to 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.
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 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! So I prepare this dish often at my house.
I made my dish a little spicy, but you can easily tone it down with one or two fewer chili peppers.
If you trying Indian cuisine for the first time, I have also added detailed videos to help you along.
This Carrot chutney recipe or 'Gajar Ki Chutney' can be an ideal pairing option for many south Indian popular breakfast dishes like brown rice idli, millet idli, neer dosa, poha dosa or brown rice, sona masoori rice, etc.
Jump to:
Ingredients
- Carrot: Use freshly grated carrots or baby carrots. I peel a thin layer of skin off the carrots to expose the bright orange hue and scrape off any dirt.
- Grated coconuts: I get frozen grated coconuts easier than freshly grated coconuts. Either option is equally good, but if you are using frozen coconuts, be sure to thaw them to room temperature before blending them.
- Urad dal: Sauteed urad dal is the magic ingredient behind the authentic aroma and taste of Carrot chutney. You can use the whole or the split kind for this recipe.
- Red chilies: I used a kind of chili called "Byadagi" chili that is mild on the spice scale but has a strong aroma that suits this dish.
How to make this chutney
In a hot pan, add 1 ½ tablespoon coconut oil. When it heats up, add a split black gram.
As they turn golden, add red chilies and saute for 30 seconds.
Later add grated carrot and saute for 5 minutes or until it softens. Do not let it overcook or you will lose nutrients. Add salt to taste.
Take the pan off the heat and add grated coconut.
Blend them together with a cup of water to a smooth consistency.
Prepare the tempering: In a hot pan add 2 teaspoon coconut oil. Fry one teaspoon of mustard seeds and red chili. As it starts to sizzle, add curry leaves and remove them from heat.
Garnish the chutney with the tempering. Creamy Carrot Chutney is ready to serve!
Common questions
Carrot chutney is best served fresh. However, you could store it in the refrigerator for up to 4-5 days and use it later. As far as canning goes, this would not be a good candidate as it can lose its flavor over time.
Freezing carrot chutney is a viable option but only if you plan to use it in one sitting after you thaw it. Thawing and refreezing would sap all the flavor.
Expert tips
- Use fresh carrots or baby carrots, to make this carrot chutney.
- If red chilies are not available use green chilies. Green chilies are a little spicier than the red kind. So be sure to tone it down a little if you need a mild version
- Add 1 teaspoon coriander seeds for extra flavor. Saute it with black grams before blending it with the rest of the ingredients.
- If you prefer thinner consistency add ¼ cup more water.
Storage
Store the leftover chutney in a refrigerator for up to 4 - 5 days.
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📖 Recipe
Carrot Chutney Recipe
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 2 cups grated carrot
- ¾ cup grated coconut
- 2 tablespoon split black gram - Urad dal
- 4-5 long red chilies
- Salt to taste
- 1 cup water - blending
- 1 teaspoon mustard seeds
- 5-6 curry leaves
- 2 tablespoon coconut oil
Instructions
- In a hot pan, add 1 ½ tablespoon coconut oil. When it heats up, add split black gram.2 tablespoon split black gram
- As they turn golden, add red chilies and saute for 30 seconds.4-5 long red chilies
- Later add grated carrot and saute for 5 minutes or until it softens. Do not let it overcook or you will lose nutrients.2 cups grated carrot
- Add salt to taste.
- Take the pan off the heat and add grated coconut.¾ cup grated coconut
- Blend them together with a cup of water to a smooth consistency.
- Prepare the tempering: In a hot pan add 2 teaspoon coconut oil. Fry one teaspoon of mustard seeds and red chili. As it starts to sizzle, add curry leaves and remove from heat.1 teaspoon mustard seeds, 5-6 curry leaves
- Garnish the chutney with the tempering.
Video
Notes
- Use fresh carrots or baby carrots, to make this carrot chutney.
- If red chilies are not available use green chilies. Green chilies are a little spicier than the red kind. So be sure to tone it down a little if you need a mild version
- Add 1 teaspoon coriander seeds for extra flavor. Saute it with black grams before blending it with the rest of the ingredients.
- If you prefer thinner consistency add ¼ cup more water.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
Mich says
Hi there! Ive just come across your recipe and made it last night. It was delicious...thank you for sharing. I am wondering if youve tried canning it and leaving it in the fridge for long periods of time.i would love to can it and pass on to family members as little gifts....especially when they all love curry and a variety of different chutneys.
Thank you
Uma Raghupathi says
Hi Mich
Great!Thank you for trying the chutney. Unfortunately, these types of chutney stay only good for up to a week in the refrigerator.
Janu says
your chutney recipe is so good mam... I never follow the recipe this time I followed yours. really thanks to you. my whole family loved it 🙂
Cindy says
We are always looking for new recipes to try as a family. It has helped our kids to expand what they eat being involved in this. We found your recipe and are adding it to next week's menu to try! YUM
Uma Raghupathi says
Thank you Cindy! Hope you and your kids will like this chutney.
Maria Doss says
That chutney looks wonderful Uma! Will try it this week for dosas, great way to sneak in carrots into the kids:)
Uma Raghupathi says
Thank you 🙂
Howie Fox @ HurryTheFoodUp says
Woow, your video sucked me in, Uma! Really looks like an awesome recipe. Will have to try it out asap 😀
Uma Raghupathi says
Thank you Howie!
Manju Mahadevan says
oh yum! I have never made a chutney with carrots. This looks delicious!! 🙂
Uma Raghupathi says
Really ! You should Manju 🙂 thanks
anu says
no tangyness like tamarind or lemon
Uma Raghupathi says
No you don't need any . Unless you prefer:) Thanks for stopping by.
eathealthy75 says
Your carrot chutney looks so creamy and delicious! So much flavor. I can imagine loving this on so many things!
Linda and Alex @ Veganosity says
I adore carrots, and I've never had them in a chutney. Thanks for the great recipe, Uma.
Nicole Dawson says
My kids would totally dig this on rice too!