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Carrot Chutney

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Chutney is a kind of coarse watery gravy which pairs well with South Indian Dosa and Idly. It can be had with Rice too. I still remember that my grandma used to prepare chutney using mortar (not to be confused with firearm. In Tamil it is called as ammikal) and she believes this method of preparation adds exceptional taste to the chutney rather than the chutney prepared using a mixer.


Carrot – 1 cup, grated

Tamarind – a pinch

Urid dal – 2 teaspoons

Dry red chilli – 4 nos

Salt – to taste

Asafoetida – a pinch

Mustard seeds – 1/2 teaspoon

Curry leaves – 1 string

Oil – 3 teaspoons


1) Scrap the skin of the carrots to remove the dead skin. Then grate them well.

2) Soak tamarind in two tablespoons of warm water. Make sure the tamarind doesn’t have any seeds in it.

3) Take a kadai / frying pan and heat oil. Add urid dal, red chilli followed by grated carrots. Saute them well till the raw smell of carrot disappears.

4) Once done, allow the mixture to cool down.

5) Grind the sauteed ingredients in a mixer / food processor by adding salt. After few seconds, add soaked tamarind with water. Grind again to a smooth paste. If required, you can add water for grinding.

6) In a frying pan, heat oil and put mustard seeds.

7) When they seeds splutter, add curry leaves and asafoetida.

8) Add this seasoning with the chutney.

9) The chutney is now ready to be served with Idly, Dosa or Roti. Enjoyyy!


1) Adjust urid dal and dry red chilli as per requirement.

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