Carrot chutney is a delightful and nutritious condiment that adds a burst of flavor to your meals. Made from fresh carrots, spices, and a dash of tangy goodness, this chutney is a versatile accompaniment that pairs perfectly with a wide range of dishes. Its vibrant orange color and sweet, earthy taste make it a hit with both kids and adults.
Whether you're a seasoned chef or a novice in the kitchen, this simple yet scrumptious recipe is a must-try. In just a few easy steps, you can whip up a batch of this carrot chutney to elevate the taste of your favorite snacks and meals.
Why This Recipe Works
Nutrient-Packed Goodness: One of the key reasons to make this carrot chutney is its health benefits. Carrots are loaded with vitamins and antioxidants, making this chutney a nutritious addition to your diet. It's an excellent way to sneak in some extra veggies, especially for picky eaters.
Versatile Flavor Enhancer: This chutney works wonders to enhance the flavor of various dishes. Whether you're spreading it on sandwiches, serving it with dosa or idli, or using it as a dip for snacks, the sweet and slightly spicy notes of the chutney create a harmonious flavor profile that complements both Indian and fusion cuisines. Plus, it adds a pop of vibrant color to your plate.
Ingredients
Carrots: Fresh, vibrant carrots are the star of this chutney. They provide natural sweetness and a lovely orange hue. Substitute: Sweet potatoes can be used as a substitute for carrots if needed.
Coconut: Freshly grated coconut adds creaminess and a tropical flavor to the chutney. Substitute: Unsweetened shredded coconut can be used as an alternative.
Green Chilies: Green chilies provide a spicy kick to the chutney. Adjust the quantity to suit your heat preference. Substitute: Jalapeños or serrano peppers work well as substitutes.
Tamarind: Tamarind paste lends a tangy and slightly sour taste to balance the flavors. Substitute: Lemon juice can be used as a replacement for tamarind.
Tempering Ingredients: Mustard seeds, urad dal (black gram), and curry leaves are essential for the traditional South Indian tempering that enhances the chutney's flavor.
Tips
- Roast the carrots and coconut until they develop a golden hue for a deeper flavor.
- Adjust the spiciness by adding or reducing the number of green chilies.
- Soak the tamarind in warm water to make it easier to blend into the chutney.
- For extra aroma and flavor, use fresh curry leaves in the tempering.
- Store leftovers in an airtight container in the refrigerator for up to a week.
How to Serve
Carrot chutney is a versatile condiment that pairs well with various dishes.
- Serve it as a dip with dosas, idlis, or vadas.
- It also makes a delicious spread for sandwiches or wraps.
- For a unique twist, use it as a marinade for grilled vegetables or as a side with grilled chicken.
Similar Recipes
Carrot Chutney
Ingredients
- 2 cups chopped carrots
- ½ cup freshly grated coconut
- 2-3 green chilies adjust to taste
- 1 tablespoon tamarind paste
- Salt to taste
- 1 teaspoon oil
- ½ teaspoon mustard seeds
- ½ teaspoon urad dal black gram
- A few fresh curry leaves
Instructions
- Heat oil in a pan and roast the chopped carrots and grated coconut until they turn golden brown. Let them cool.
- In a blender, combine the roasted carrots and coconut with green chilies, tamarind paste, and salt. Blend into a smooth paste, adding water as needed.
- In a separate pan, heat a little oil and add mustard seeds. When they splutter, add urad dal and curry leaves. Fry until the dal turns golden brown.
- Pour the tempering over the chutney and mix well.
- Serve the carrot chutney with your favorite dishes.
Nutrition
Notes
- Roast the carrots and coconut until they develop a golden hue for a deeper flavor.
- Adjust the spiciness by adding or reducing the number of green chilies.
- Soak the tamarind in warm water to make it easier to blend into the chutney.
- For extra aroma and flavor, use fresh curry leaves in the tempering.
- Store leftovers in an airtight container in the refrigerator for up to a week.