Carrot chutney is one of those simple & punchy chutney dishes that makes South Indian breakfasts like idli and dosa taste even better. Makes you eat extra. This version has no coconut, slightly spicy and healthy, and takes under 30 minutes from start to table. If you’ve already tried our Kerala coconut chutney or tomato chutney, this one adds a sweet and spicy twist that goes well especially with soft idlis or crisp dosas.
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This carrot chutney is good to try because it keeps everything balanced. The carrots add a natural sweetness, the chillies adds the heat, and nothing feels dominating here. It can be made quickly without much preperation, and it’s the kind of chutney that fits in easily with everyday tiffin, whether you’re serving dosa, idli, or even mixing a little with plain rice.
Check out some of the Indian Carrot recipes like carrot rice, carrot oats chutney, Carrot banana wheat pancakes, Carrot mint khichdi, cabbage carrot thoran,
Ingredients
- 2 medium carrots, chopped/sliced
- 1 large onion, chopped
- 4 red chillies
- 1 tsp urad dal
- A sprig of curry leaves
- Salt to taste
- Oil for cooking
This is a no-coconut version: if you want a coconut carrot chutney, try adding a small handful while grinding
Step-by-Step Instructions
1. Heat Oil & Temper
Pour a little oil into a pan over medium flame. Add urad dal, chillies, and curry leaves. When the dal turns light golden, stop there
2. Sauté Veggies
Add the chopped onion first, then carrots and a pinch of salt. Stir until onions soften and carrots start to brown lightly. A splash of water stops them from sticking to the pan or burning.
3. Cool & Grind
Turn off the heat. Let the mix cool a few minutes. Grind to a smooth paste with a little water. Adjust salt as needed.
This chutney goes great with:
💡 Pro Tips
- If you prefer less spicy then Remove seeds from chillies.
- You can also add toasting of chana dal or peanuts before grinding.
- Keep the chutney slightly coarse in texture which will taste good than grinding it to smooth.
FAQs
Can this chutney be made ahead?
Yes. Store in an airtight container in the fridge for 2 days.
Can I add coconut?
Sure. 2–3 tablespoons of grated coconut can be added.
Spicy Carrot chutney recipe card:
Carrot chutney
Ingredients
- 2 medium Carrots Chopped/sliced
- 1 Large Onion Chopped
- 4 No Red chilli
- 1 Tsp Urad dhal
- 1 spring curry leaves
- salt to taste
Instructions
- Heat oil and fry urad dhal, curry leaves and red chilli until it turns golden brown. add onions, carrot and salt and saute till brown.
- Sprinkle little water if required.
- Cool and Grind it with water.
Thank you so much for the recipe
I was thinking what to give my baby with dosa as already made coconut chutney but this is totaly different dn regular chutney
Deliciously simple