Carrot chutney recipe|side dish for idli dosa

Carrot chutney recipe | Side dish for Idli dosa, the recipe with full video and step by step pictorial instructions. Carrot chutney recipe| Easy to make Chutney recipe using carrot, shallots and red chili, pairs well with Idli, dosa, and parathas too.

  It has been a long time since I posted a recipe in the category Side dish for Idli | dosa. This carrot chutney, I make when I run out of tomatoes. A very simple chutney and best way to make kids eat carrots too. I just made it in my Kara chutney style, with few alterations. We all loved the taste and it tasted so yum with Dosai. Try out this Carrot Chutney and even you can have with parathas too.

Check out other chutneys using vegetables, Chow chow chutney, Peerkangai chutney, Kadamba chutney, Methi leaves chutney

Also don’t forget to check out the popular Kara chutney recipe, Coconut chutney, Kothamalli chutney, Vengaya chutney, and many others.

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5 from 1 vote

Carrot chutney recipe

Easy to make carrot chutney for idli dosa

Course Breakfast, Dinner

Cuisine Indian

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4 people

Author Jeyashri suresh

Ingredients

• 3 tsp + 3 tsp oil
• ½ tbsp urad dal
• 5 red chili
• Tamarind a small gooseberry sized
• 20 Shallots | Small onions
• 2 garlic cloves
• 1 cup chopped carrots
• ½ tsp Mustard seeds
• Few curry leaves
• Salt to taste

Instructions

• In a pan add 3 tsp oil and roast the urad dal, red chili and tamarind, till the dal turns golden brown. Keep it aside.
• In the same pan add the onions(take the skin of the onions) and garlic.
• Roast till golden brown. Keep it aside. Roast in a small flame.
• Add in the roughly chopped carrots. Cook in a low flame for 5 minutes.
• Cool completely
• Grind urad dal, red chilli, tamarind, onions, garlic and carrots along with salt into a fine paste. You can add water while grinding.
• Temper with mustard seeds and curry leaves.
• Carrot Chutney is ready to serve.

Video

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Notes

You can add few green chili and reduce the red chili as well
2. Big onion can be replaced instead of shallots
3. 1-2 tbsp of coconut can be added while grinding the carrot chutney.

• In a pan add 3 tsp oil and roast the urad dal, red chili and tamarind, till the dal turns golden brown. Keep it aside.
• In the same pan add the onions(take the skin of the onions) and garlic.
• Roast till golden brown. Keep it aside. Roast in a small flame.

• Add in the roughly chopped carrots. Cook in a low flame for 5 minutes.
• Cool completely

• Temper with mustard seeds and curry leaves.
• Carrot Chutney is ready to serve. 

1. You can add few green chili and reduce the red chili as well
2. Big onion can be replaced instead of shallots
3. 1-2 tbsp of coconut can be added while grinding the carrot chutney