Tuesday, April 9, 2013


A healthy chutney with a subtle sweet taste. I made this chutney similar to Carrot thuvayal with the addition of onions.Goes well with idli and dosa

Carrot Chutney

Grated carrot: 1 cup
Grated coconut: 1/4 cup
chopped onions: 2 tablespoons
Green chillies: 2
Red chilli: 1
Urad dhal: 2 tablespoons
Tamarind: small gooseberry size
Salt: 1/2 tsp
Asafoetida:  a pinch
Oil: 1 tsp

For tempering

Oil: 1 tsp
Mustard seeds: 1/2 tsp
Urad dhal: 1/2 tsp
Curry leaves: a sprig


  1. Heat 1 tsp of oil and fry urad dhal and red chilli until it turns golden brown and keep it aside
  2. In the same pan heat 1 tsp of oil and fry the onions and green chillies first. 
  3. Then add the grated carrot and fry for a few minutes until the raw smell goes off. Sprinkle litlle water if required. Add asafoetida
  4. Allow this to cool
  5. Grind it in a mixie along with salt,water and tamarind
  6. Heat 1 tsp of oil and add mustard seeds. Once it starts spluttering add urad dhal and curry leaves and add this to the chutney
Step by Step pictures
Carrot Chutney
Fry urad dhal and red chillies

Carrot Chutney
Fry onions, green chillies & carrot

Carrot Chutney
Add grated coconut

Carrot Chutney
Grind with salt, tamarind & water