Carrot Chutney
Brighten up your meals with this flavorful and vibrant Carrot Chutney, a South Indian-inspired condiment that's as versatile as it is delicious! Made with sweet, grated carrots tempered in aromatic spices like mustard seeds, cumin, and dried red chilies, this chutney gets a tangy lift from tamarind paste and a touch of sweetness from jaggery or sugar. Infused with the earthy goodness of fresh ginger, garlic, and curry leaves, and enriched with creamy coconut, this carrot chutney strikes the perfect balance of sweet, tangy, and spicy. Ready in just 25 minutes, this healthy and homemade condiment pairs wonderfully with idli, dosa, rice, or even as a spread for sandwiches and wraps. Bursting with bold flavors and natural ingredients, it's an easy way to add a unique twist to your dishes while staying gluten-free and vegan-friendly.
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Recipe Information
Ingredients
- 2 medium Carrots
- 2 tablespoons Oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 2 pieces Dried red chilies
- 2 pieces Garlic cloves
- 1 teaspoon (grated) Ginger
- 8 leaves Curry leaves
- 1 teaspoon Tamarind paste
- 2 tablespoons Grated coconut
- 1 teaspoon (adjust to taste) Salt
- 2 tablespoons Water
- 1 teaspoon Jaggery or sugar
Instructions
Wash and peel the carrots. Grate them finely or chop them into small pieces.
Heat 2 tablespoons of oil in a pan over medium heat.
Add mustard seeds and let them splutter.
Add cumin seeds, dried red chilies, and curry leaves. Sauté for 30 seconds until aromatic.
Add the garlic cloves and grated ginger. Sauté for another minute until the raw smell disappears.
Stir in the grated carrots and cook for 5–6 minutes, stirring occasionally, until they soften and slightly caramelize.
Add tamarind paste, grated coconut, salt, jaggery (or sugar), and 2 tablespoons of water. Mix well and cook for 2 minutes to marry the flavors.
Turn off the heat and let the mixture cool completely.
Transfer the cooled mixture to a blender and blend until smooth or slightly chunky, depending on your preference. Add a tablespoon of water if needed to adjust the consistency.
Taste and adjust the seasoning as required.
Serve the carrot chutney with idli, dosa, rice, or as a spread for bread or crackers. Store in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.6 g | 43% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2466 mg | 107% | |
| Total Carbohydrate | 29.4 g | 11% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 14.5 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 119 mg | 9% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 739 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
