Carrot Chutney Recipe – Spicy South Indian Carrot Relish

Last Updated on 2 months by Neha Deshmukh

Carrot Chutney Recipe – Spicy South Indian Carrot Relish

Hey everyone! If you’re anything like me, you’re always on the lookout for a vibrant, flavorful chutney to spice up your meals. And let me tell you, this Carrot Chutney is it. It’s a little sweet, a little spicy, and totally addictive. I first made this when I was craving something different with my idlis, and it quickly became a family favorite. It’s surprisingly easy to make, and the bright orange color just makes everything look more appetizing!

Why You’ll Love This Recipe

This isn’t your average chutney. It’s a South Indian gem that beautifully balances the sweetness of carrots with the heat of red chilies and the earthiness of lentils. It’s perfect as a side with breakfast, lunch, or dinner, and it adds a wonderful zing to simple snacks. Plus, it’s a fantastic way to sneak in some extra veggies! You’ll love how quickly it comes together – seriously, under 30 minutes from start to finish.

Ingredients

Here’s what you’ll need to whip up a batch of this deliciousness:

• 1 cup carrots, chopped
• 1 to 2 green chilies, finely chopped (adjust to your spice preference!)
• 1 sprig curry leaves
• ½ inch fresh ginger, grated
• 2 to 3 garlic cloves
• 1 tablespoon chana dal (split chickpeas)
• 1 tablespoon urad dal (split black lentils)
• 2 to 4 dried red chilies
• ½ teaspoon cumin seeds
• 1 tablespoon oil
• ½ teaspoon salt (or to taste)
• 1/8 teaspoon turmeric powder
• 1 to 2 teaspoons lemon juice

Ingredient Notes

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

• Chana Dal & Urad Dal: These lentils aren’t just fillers. They add a lovely texture and nutty flavor to the chutney. Toasting them really brings out their aroma, so don’t skip that step!
• Chili Heat: The number of red chilies you use is totally up to you. If you like things mild, stick to 2. If you’re a spice fiend like my brother, go for 4! Regional variations also play a role – some people prefer using Byadagi chilies for color and mild heat, while others go for hotter varieties.
• Fresh Curry Leaves: Seriously, please use fresh curry leaves if you can. They have a unique aroma that dried leaves just can’t replicate. They’re a staple in South Indian cooking for a reason! You can usually find them at Indian grocery stores.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Toast the Lentils & Chilies: Heat the oil in a pan over medium heat. Add the chana dal, urad dal, and dried red chilies. Fry them until the lentils turn golden brown and the chilies become slightly crisp. This usually takes about 3-5 minutes. Be careful not to burn them!
2. Sauté the Aromatics: Add the chopped garlic, ginger, green chilies, and curry leaves to the pan. Fry for another minute or two, until everything is fragrant. Your kitchen should smell amazing right about now!
3. Cool & Grind: Transfer the fried lentil mixture to a plate and let it cool completely. This is important – you don’t want to steam the grinder!
4. Cook the Carrots: In the same pan, sauté the chopped carrots with salt and turmeric powder until they’re tender. This takes about 5-7 minutes. Let them cool down as well.
5. Blend it All Together: Once everything is cool, add the cooled lentil mixture and cooked carrots to a grinder or blender. Add the lemon juice. Grind to your desired consistency – some people like it smooth, others prefer it a little coarse.
6. Temper the Chutney: This is where the magic happens! Heat a teaspoon of oil in a small pan. Add mustard seeds and let them splutter. Then, add cumin seeds, a broken red chili (optional, for extra heat!), a few curry leaves, and a clove of garlic (crushed). Fry for a few seconds until fragrant.
7. Finish & Serve: Pour the tempering over the chutney and mix well. And that’s it! Your Carrot Chutney is ready to enjoy.

Expert Tips

• Don’t Overcook the Carrots: You want them tender, but not mushy.
• Cooling is Key: Seriously, let everything cool before grinding. It makes a huge difference in the texture.
• Adjust the Consistency: Add a splash of water if the chutney is too thick.

Variations

• Vegan Adaptation: This recipe is already naturally vegan!
• Spice Level Adjustments: Play around with the number of green chilies and red chilies to find your perfect heat level.
• Serving with Idli/Dosa: This is a classic pairing! It also goes wonderfully with vada, uttapam, and even rice.
• Festival Adaptations – Makar Sankranti: My grandmother always made a slightly sweeter version of this chutney for Makar Sankranti, adding a touch of jaggery. It’s a lovely tradition!

Serving Suggestions

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

• Spread it on toast for a flavorful breakfast.
• Serve it as a side with your favorite South Indian breakfast dishes.
• Use it as a dip for vegetable sticks.
• Add a spoonful to your rice for an extra burst of flavor.

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors actually develop even more over time!

FAQs

Q: What is the best way to adjust the spice level of this chutney?
A: Start with fewer green chilies and red chilies, and taste as you go. You can always add more, but you can’t take it away!

Q: Can I make this chutney ahead of time?
A: Absolutely! It actually tastes better after the flavors have had a chance to meld.

Q: What is the traditional way to serve Carrot Chutney?
A: Traditionally, it’s served as a side with idli, dosa, and vada.

Q: Can I use a food processor instead of a grinder?
A: Yes, you can! A food processor will give you a slightly different texture, but it will still taste delicious. You might need to scrape down the sides a few times.

Q: What are the health benefits of including carrots in this chutney?
A: Carrots are packed with Vitamin A and antioxidants, which are great for your eyes and overall health! Plus, they add a natural sweetness to the chutney.