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carrot chutney | vegetable chatni recipe

Carrot chutney recipe | easy side dish for idli, dosa rotti, rice …
This chutney is vegan, gluten free and no need to add onion or garlic.
The taste of chutney prepared using the vegetables is so heavenly and healthy. Simple yet finger-licking chutneys can be prepared using any vegetable of your choice like heerekayi, cabbage, greens like dill leaves, etc..
Here’s One more recipe to vegetable chutneys archive – carrot chutney. carrot halwa, carrot holige, carrot pepper rice,and more CARROT RECIPES HERE you should try.
Carrots are very beneficial to health. To name a few –
Benefits of carrot:
Carrot is an amazing root loaded with Vitamin A and beta carotene. The high level of beta-carotene acts as an antioxidant.
It helps slow down the aging of cells.
Chewing on a piece of carrot after each meal helps in maintaining healthy gums and teeth.

Ingredients for carrot chutney:

  • 3 to 4 small carrots OR
  • 1.25 to 1.5 cup cut carrots
  • Little tamarind
  • 3/4 tsp salt or salt to taste
  • little jaggery (optional)
  • coriander leaves
  • water as needed

To fry/roast the carrot:

  • 1 tsp peanut oil or any cooking oil
  • 3 to 4 green chilies
  • 1 tbsp kadlebele / chana dal /bengal gram
  • 1/2 tsp coriander seeds
  • 1/2 tsp jeera / cumin seeds
  • curry leaves
  • 1/4 cup fresh/frozen grated coconut


  • 1 tsp peanut oil or any cooking oil
  • Pinch of hing
  • ¼ tsp mustard seeds
  • ½ tsp black gram / urad dal
  • Broken red chili pieces


  1. Wash and soak little tamarind in 1/4 cup water
  2. Heat the oil in a pan on medium low heat,
  3. Add chana dal along with jeera, and cumin seeds, fry it until dal turns golden brown,
  4. Add green chilies, fery for a few seconds , then add carrots, few curry leaves, mix it. add 1/4 tsp salt, mix it, cover it, cook it on low flame for 3 to 5 minutes
  5. Once it is cooked, add coconut, mix it, turn off the heat and let it cool.
  6. Grind the carrot mix along with little coriander leaves, soaked tamarind, salt and water to chutney consistency.
  7. Transfer the chutney to a bowl, prepare seasoning


  1. Heat a tsp of oil in a ladle, once hot add pinch of hing, mustard seeds
  2. After it pops, add urad dal, fry it. then turn off the heat, add broken red chili pieces,
  3. serve this with rotti, rice, chapathi, dose…