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. 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”. I agree to be sent email.
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.
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
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 versionAdd 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
