Carrot Chutney Recipe – Spicy Indian Dip for Idli & Dosa

Last Updated on 2 months by Neha Deshmukh

Carrot Chutney Recipe – Spicy Indian Dip for Idli & Dosa

Hey everyone! If you’re anything like me, you’re always on the lookout for a good chutney. Something to perk up your idlis, dosas, or even just add a little zing to your lunch. Well, let me share my go-to – this vibrant, spicy, and utterly delicious Carrot Chutney! I first stumbled upon this recipe years ago, and it’s become a family favorite. It’s surprisingly easy to make, and the flavor is just…wow.

Why You’ll Love This Recipe

This Carrot Chutney isn’t your average dip. It’s a beautiful blend of sweet carrots, fiery chilies, and a lovely tempering that takes it to the next level. It’s perfect for adding a pop of color and flavor to your South Indian breakfasts, or even as a unique spread for sandwiches. Plus, it’s a fantastic way to sneak in some extra veggies! It comes together in under 30 minutes, making it ideal for a quick weeknight meal or a festive brunch.

Ingredients

Here’s what you’ll need to whip up this amazing chutney:

• 2 teaspoons oil
• 1 tablespoon urad dal (split black lentils)
• 1 tablespoon chana dal (split chickpeas)
• 2 Kashmiri red chilies
• 2 regular red chilies
• 10 small onions
• 2 garlic cloves
• 1 inch ginger
• 1 tomato
• 3 cups chopped carrots
• To taste salt
• As needed water (about ½ cup + more for grinding)
• 1 tablespoon oil (for tempering)
• 1 teaspoon mustard seeds
• A pinch of hing (asafoetida)
• A few curry leaves

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this chutney special:

• Kashmiri Red Chilies: These aren’t just for color (though they do give a gorgeous hue!). They add a lovely mild heat, so you get the spice without being overwhelmed. If you can’t find them, you can substitute with other dried red chilies, but be mindful of the heat level.
• Urad & Chana Dal: These lentils form the base of the chutney, giving it a nice texture and nutty flavor. Don’t skip these – they really make a difference!
• Hing (Asafoetida): A tiny pinch of hing goes a long way! It adds a unique savory flavor and is known for its digestive properties. Trust me on this one – it’s a game changer. Plus, it’s a staple in Indian cooking for a reason!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat 2 teaspoons of oil in a pan over medium heat. Add the urad dal and chana dal. Sauté until the lentils turn golden brown – this usually takes about 2-3 minutes.
2. Now, add the Kashmiri red chilies and regular red chilies. Continue to sauté for another minute until fragrant.
3. Toss in the small onions, garlic cloves, ginger, and tomato. Sauté until the tomatoes soften and the raw smell disappears – about 5-7 minutes.
4. Add the chopped carrots and salt. Sauté for 2-3 minutes, then pour in about ½ cup of water. Cover the pan and cook until the carrots are tender, around 10-15 minutes.
5. Stir in ½ teaspoon of tamarind paste. Turn off the heat and let the mixture cool completely. This is important for getting a smooth paste later!
6. While the mixture cools, let’s make the tempering. Heat 1 tablespoon of oil in a small pan. Add the mustard seeds, hing, and curry leaves. Let them splutter – that’s when you know the flavors are released! Remove from heat immediately.
7. Once the carrot mixture is cool, grind it into a smooth paste using a blender or food processor. Add water as needed to reach your desired consistency.
8. Finally, mix in the tempering. Adjust the salt if needed. And that’s it! Your Carrot Chutney is ready to enjoy.

Expert Tips

• Don’t be afraid to adjust the amount of chilies to your liking.
• For a smoother chutney, soak the lentils in water for 30 minutes before sautéing.
• Make sure the carrot mixture is completely cool before grinding – this will prevent splattering and ensure a smoother texture.

Variations

• Spice Level: Want it milder? Reduce the number of regular red chilies. For a real kick, add a green chili or two!
• Gluten-Free: This recipe is naturally gluten-free!
• Festival Adaptations – South Indian New Year: This chutney is often made during the South Indian New Year (Puthandu) as it symbolizes a sweet and spicy start to the new year.
• My Family’s Secret: My aunt always adds a tiny bit of grated coconut to her chutney – it adds a lovely sweetness and texture!

Serving Suggestions

This chutney is incredibly versatile! Here are a few of my favorite ways to enjoy it:

• With hot idlis and crispy dosas – a classic pairing!
• As a spread for sandwiches or wraps.
• As a dip for vegetable sticks.
• Alongside medu vada for a complete South Indian breakfast.

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavor might intensify over time, which some people actually prefer!

FAQs

What is the best way to adjust the consistency of the chutney?

Add water, one tablespoon at a time, until you reach your desired consistency. Remember, it will thicken slightly as it cools.

Can I make this chutney ahead of time?

Yes! You can make it a day or two in advance. The flavors actually meld together beautifully over time.

What other dishes can I serve this chutney with?

Besides idli and dosa, try it with uttapam, vada, or even as a side with rice and sambar.

Can I use a different type of chili pepper?

Absolutely! You can use any dried red chili pepper you prefer, but be mindful of the heat level.

How can I store leftover carrot chutney?

Store in an airtight container in the refrigerator for up to 3-4 days.