Sunday, July 26, 2015

Carrot Chutney

I always seem to have carrots in the refrigerator. You can add it to any curry, sambar, vegetable rice and of course the salad.  But I have never thought of a chutney. Today, however, I had just the carrots and had run out of veggies, and when this post of the carrot chutney popped up on facebook, I checked the link and it led me to Cook,Click and Devour and the dish looked good. I liked the fact that there was no coconut.  We use a lot of coconut at home and I am always on the lookout for coconut-free dishes.  The chutney was simple to prepare and tasted amazing.  A wonderful accompanying side dish for rice, chapatis, dosa or whatever.... it is really good!


Carrots - 3-4 medium - grated
Bengal gram dal (Chick pea/Channa) - 2 tbsp
Red Chilies - 1-2 
Tamarind paste- 1/2 tsp 
Asafoetida/Hing - A large pinch
Ginger - 1/4"
Oil - 2 tbsp
Mustard seeds - 1/2 tsp
Curry leaves - few

Heat the oil in a pan
Add the hing followed by the bengal gram dal
Fry the dal a while. Just as it begins to change a shade of colour and a hint of brown
Add the grated carrot
Toss till the raw taste of carrot disappears
Put it all into a blender
Add salt to taste and the ginger
Blend to a fine paste, with a little water if necessary.

Put the blended chutney into a dish.  
Temper with mustard and curry leaves.  

Try it - it is amazing.

Note - you can substitute the red chilies with green chilies.
Harini of Cook, Click and Devour also adds that you can add onions or fresh grated coconut too.


  1. great! a chutney made out of carrots... looks delicious... bookmarked..

  2. Hi Radha, it sounds and looks good, I liked the ingredients you have used.


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