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Carrot Chutney

Carrot Chutney

Serves: 2

Calories per Serving:74; Carb- 9g; Fat- 3g; Fiber- 3g; Protein – 2g

Preparation time:  5M Cooking time: 5 M Total time: 10M

Difficulty: Very Easy


½ cup Grated Carrot

1 tbsp. Grated Coconut

4-5 Shallots (small onion)

1 tbsp. Split Moong Dhal/lentil

1 thin slice of ginger (optional)

1 red chilli

2 pinch salt

½ tsp Oil

½ cup water

To temper:

½ tsp oil

¼ tsp mustard seeds

½ tsp Urad Dhall

1 Sprig Curry Leaves


  1. Grate Carrots and Coconut.
  2. Heat oil in a pan, add the split moong dhal and fry for 30 seconds.
  3. Add the shallots and fry for another 30 seconds, add ginger, red chilly and cook for another 30 seconds.
  4. When the Shallots starts getting roasted, add the grated carrots and cook over high flame for a minute.
  5. Add Coconut and two pinches of salt, sauté for 30 seconds.
  6. Blend them along with water to a smooth puree.
  7. Temper the chutney by heating 1 tsp oil, add the mustard seeds and once it starts to splutter, add urad dhal and curry leaves. When Urad dhal changes color and curry leaves turn crispy, add it to the chutney.
  8. Beautiful orange colored carrot chutney is ready. Goes well with Idly,Dosa or as a spread for chapathi/bread rolls for kids.

Stepwise pictures:


  1. You can try this recipe by replacing moong dhal with channa dhal or toor dhal as a base. Each will give a slight different taste.
  2. Add a pinch of turmeric powder while adding carrots for a brighter color.
  3. You can even make this chutney without adding coconut in this recipe.

 Micronutrient Values:

Do try this recipe and let me know how it came out in the comment below. Thank you!

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