Carrot Coconut Chutney Recipe – Authentic South Indian Side Dish

Neha DeshmukhRecipe Author
Ingredients
1 cup
Person(s)
  • 2 tsp
    oil
  • 1 tsp
    urad dal
  • 1 tsp
    chana dal
  • 4 count
    dried red chilli
  • 2 clove
    garlic
  • 2 tbsp
    onion
  • 1 cup
    carrot
  • 3 tbsp
    coconut
  • 1 count
    tamarind
  • 1 tsp
    salt
  • 2 tsp
    oil
  • 1 tsp
    mustard
  • 5 count
    curry leaves
Directions
  • Heat 2 tsp oil in a pan. Roast urad dal, chana dal, and dried red chilies until aromatic.
  • Add garlic cloves and chopped onion. Sauté until onions turn translucent.
  • Mix in chopped carrots and cook until they soften and change color. Let the mixture cool.
  • Transfer cooled mixture to a blender. Add grated coconut, tamarind, and salt. Blend with water to a smooth paste.
  • Prepare tempering by heating 2 tsp oil. Add mustard seeds and curry leaves until the seeds splutter.
  • Pour tempering over blended chutney. Mix well and serve with idli or dosa.
Nutritions
  • Calories:
    250 kcal
    25%
  • Energy:
    1046 kJ
    22%
  • Protein:
    5 g
    28%
  • Carbohydrates:
    25 mg
    40%
  • Sugar:
    8 mg
    8%
  • Salt:
    400 g
    25%
  • Fat:
    15 g
    20%

Last Updated on 2 months by Neha Deshmukh

Carrot Coconut Chutney Recipe – Authentic South Indian Side Dish

Hey everyone! If you’re anything like me, you love a good chutney with your South Indian breakfast. And this Carrot Coconut Chutney? It’s a total game-changer. I first made this when I was craving something a little different with my idlis, and honestly, it’s been a staple ever since. It’s vibrant, flavorful, and comes together in under 15 minutes. Let’s get cooking!

Why You’ll Love This Recipe

This chutney is more than just a condiment; it’s a burst of South Indian flavors in every bite. The sweetness of the carrots beautifully balances the tang of the tamarind and the richness of the coconut. It’s incredibly versatile – perfect with idli, dosa, vada, or even as a spread for sandwiches! Plus, it’s surprisingly easy to make, even if you’re new to South Indian cuisine.

Ingredients

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

  • 2 tsp oil
  • 1 tsp urad dal (split black lentils)
  • 1 tsp chana dal (split chickpeas)
  • 4 dried red chilies
  • 2 cloves garlic
  • 2 tbsp chopped onion
  • 1 cup chopped carrot
  • 3 tbsp grated coconut
  • Small ball of tamarind
  • ½ tsp salt (or to taste)
  • 2 tsp oil (for tempering)
  • 1 tsp mustard seeds
  • Few curry leaves

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

Urad Dal & Chana Dal – Significance in South Indian Cuisine

Urad dal and chana dal are the foundation of so many South Indian dishes. Roasting them brings out a lovely nutty aroma and adds depth to the chutney. Don’t skip this step!

Dried Red Chilies – Varieties & Heat Levels

The type of dried red chilies you use will impact the spice level. Byadagi chilies are milder and add a beautiful color, while Guntur chilies pack a serious punch. Feel free to adjust the quantity based on your preference.

Fresh Coconut – Using vs. Dried Coconut

Freshly grated coconut is always best for that authentic flavor. But, if you’re short on time, unsweetened desiccated coconut works in a pinch! Use about 2 tablespoons of desiccated coconut for every 1 tablespoon of fresh.

Tamarind – Balancing Sweetness & Sourness

Tamarind is key to that signature tangy flavor. A small ball is usually enough, but you can adjust it to your liking. If you only have tamarind paste, start with about 1 teaspoon and add more as needed.

Mustard Seeds & Curry Leaves – The Classic Tempering Duo

The tempering (or tadka) is what really elevates this chutney. The mustard seeds should splutter nicely, and the curry leaves will become fragrant and crispy. This is where the magic happens!

Step-By-Step Instructions

Alright, let’s get down to business!

  1. First, heat 2 teaspoons of oil in a pan over medium heat. Add the urad dal and chana dal. Roast them until they turn golden brown and fragrant – about 2-3 minutes.
  2. Now, add the dried red chilies and roast for another minute. Be careful not to burn them!
  3. Toss in the garlic cloves and chopped onion. Sauté until the onions become translucent, around 3-4 minutes.
  4. Add the chopped carrots and cook until they soften and change color, about 5 minutes.
  5. Remove the pan from the heat and let the mixture cool completely. This is important for blending!
  6. Transfer the cooled mixture to a blender. Add the grated coconut, tamarind, and salt. Add a little water (start with ¼ cup) and blend until you get a smooth, creamy paste. Add more water if needed to reach your desired consistency.
  7. Time for the tempering! Heat 2 teaspoons of oil in a small pan. Once hot, add the mustard seeds. When they start to splutter, add the curry leaves.
  8. Pour the tempering over the blended chutney and mix well. And that’s it! Your Carrot Coconut Chutney is ready to enjoy.

Expert Tips

  • Cooling is key: Letting the roasted ingredients cool before blending prevents the chutney from becoming bitter.
  • Adjust the spice: Don’t be afraid to experiment with the number of red chilies.
  • Fresh is best: Using fresh ingredients will always give you the best flavor.

Variations

  • My Mom’s Secret: My mom always adds a tiny piece of ginger to the roasting pan for an extra zing.
  • Nutty Twist: A tablespoon of roasted peanuts adds a lovely crunch and nutty flavor.
  • Spice it Up: For a spicier chutney, add a green chili or a pinch of red chili powder.

Vegan Adaptation

This recipe is naturally vegan! No modifications needed.

Gluten-Free Confirmation

Yes, this chutney is completely gluten-free.

Spice Level Adjustment (Mild to Spicy)

  • Mild: Use Byadagi chilies and reduce the quantity to 2.
  • Medium: Use a mix of Byadagi and Guntur chilies (2 of each).
  • Spicy: Use only Guntur chilies and increase the quantity to 6.

Festival Adaptations (Specifically for Makar Sankranti or Pongal)

This chutney is a wonderful addition to a Makar Sankranti or Pongal feast! It pairs beautifully with the savory dishes traditionally served during these festivals.

Serving Suggestions

This chutney is incredibly versatile! Here are a few ideas:

  • With idli and dosa (of course!)
  • As a dip for vada and bonda
  • Spread on sandwiches or wraps
  • Served alongside uttapam

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to 3-4 days.

FAQs

What is the best way to store leftover Carrot Coconut Chutney?

Store it in an airtight container in the refrigerator. It might thicken slightly, so you can add a splash of water when reheating.

Can I make this chutney ahead of time?

Yes, you can! It actually tastes even better after the flavors have had a chance to meld together.

What if I don’t have fresh coconut? Can I use desiccated coconut?

Absolutely! Use about 2 tablespoons of desiccated coconut for every 1 tablespoon of fresh.

Can I adjust the consistency of the chutney?

Definitely! Add more water for a thinner consistency, or less for a thicker one.

What other dishes can I serve this chutney with besides idli and dosa?

Try it with vada, bonda, uttapam, or even as a spread for sandwiches!

Is tamarind essential for this recipe? Can I substitute it?

Tamarind adds a unique tang, but if you don’t have it, you can substitute with a tablespoon of lemon juice or a teaspoon of vinegar. It won’t be exactly the same, but it will still be delicious!

Images