Carrot chutney is a flavorful condiment made from fresh carrots and a blend of spices. This vibrant and versatile chutney offers a delightful combination of sweet and tangy flavors, often complemented by the mild heat of chili peppers. Packed with nutrients, carrot chutney provides several benefits. Carrots are rich in beta-carotene, which supports healthy vision and immune function. Incorporating carrot chutney into your meals not only enhances taste but also adds a nutritious element to your diet.
The versatility of carrot chutney lies in its compatibility with various dietary preferences. Being vegan and gluten-free makes it suitable for a wide range of people, while its omission of onion and garlic caters to those with specific dietary restrictions or preferences. The use of vegetables like carrots, heerekayi (ridge gourd), cabbage, and dill leaves in chutney preparation not only imparts a heavenly taste but also enhances its nutritional value. These chutneys are a testament to how simplicity can yield both delightful and healthful results, offering a scrumptious way to incorporate more vegetables into one’s diet.
Here’s one more recipe to vegetable chutneys archive – carrot chutney.

Other carrot recipes:
Carrot palya
Carrot pickle
carrot kadubu /kolukottai
carrot pepper rice

Ingredients

3 to 4 small carrots OR
1.25 to 1.5 cup cut carrots
1 to 4 tsp peanut oil or any cooking oil
3 green chilies
1 tbsp kadlebele / chana dal /bengal gram
1/2 tsp coriander seeds
1/2 tsp jeera cumin seeds
curry leaves
1/4 cup fresh /frozen grated coconut
Little tamarind
3/4 tsp salt or salt to taste
Little jaggery optional
coriander leaves
Seasoning:
1 tsp peanut oil or any cooking oil
Pinch of hing
¼ tsp mustard seeds
½ tsp black gram / urad dal
Broken red chili pieces

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Instructions

Begin by washing and soaking a small amount of tamarind in a quarter cup of water.
Next, heat oil in a pan over medium-low heat. Add chana dal, jeera, and cumin seeds, frying them until the dal turns a golden brown color.
Incorporate green chilies, frying for a few seconds, then introduce carrots and a handful of curry leaves. Mix well, adding a quarter teaspoon of salt. Cover the pan and let the mixture cook on a low flame for 3 to 5 minutes.
Once the ingredients are cooked, add coconut, mix thoroughly, and turn off the heat. Allow the mixture to cool.
Grind the cooked carrot mixture along with a small amount of coriander leaves, the soaked tamarind, salt, and water until it reaches a chutney-like consistency.
Transfer the chutney to a bowl and prepare the seasoning as follows:
For the seasoning, heat a teaspoon of oil in a ladle. Once hot, add a pinch of hing (asafoetida) and mustard seeds. After the mustard seeds pop, add urad dal and fry until it turns golden brown. Then turn off the heat and add broken pieces of dried red chili.
Serve this delightful chutney with rotti, rice, chapathi, dose, or any preferred dish.