Carrot Chutney Recipe
Indian carrot chutney recipe with a kick in 20 minutes! Carrots, onions and spices come together to make a quick, savory chutney. It goes great with dosas, sandwiches and more. Great way to use up carrot tops. Give it a try it may become a family favorite like ours! Great way to use up those carrots sitting in the back of your fridge. This carrot chutney has no garlic.
Servings: 1 cup
Calories: 235kcal
Ingredients
- 1¼ cup chopped carrots 3 medium carrots, about 180 g
- ¼ cup chopped onion small onion, about 40 g
- 1 tsp oil
- 1 tbsp urad dal
- 1 tbsp chana dal
- 2 dried red chillies
- 1 tbsp lemon juice
- 6 tbsp water
Tadka
- 1 tbsp oil
- ½ tsp salt
- ½ tsp mustard seeds rai
- 5 curry leaves
Instructions
- Add pan to stove and 1 tsp oil on medium heat. Add chana dal. Mix and cook for 2 minutes. Add urad dal and mix. Once beggining to brown add in the dried red chillies. Turn off gas.
- Add roasted urad/chana dal and red chillies to a small bowl with 6 tbsp water.
- Meanwhile, using same pan add carrots and onions to pan. Cook for about 4 minutes and beginning to soften.
- Add all ingredients to blender.
- Blend into a paste. Add more water 1 tbsp at a time if you would like a thinner consistency.
- Heat remaining 1 tbsp of oil on gas on medium-high. Once hot add mustard seeds. When they begin to pop, reduce the heat to low. Add in curry leaves, mix and turn off gas. Pour tadka on top of blended carrot chutney paste. Mix and serve.
Notes
I have used red onion and prefer to use that but white onions work as well!
This does not use garlic, but if you like the flavor I would add 2 cloves of garlic to roast along with the carrots and onions.
Nutrition
Calories: 235kcal | Carbohydrates: 19g | Protein: 7g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Sodium: 1168mg | Potassium: 27mg | Fiber: 7g | Sugar: 1g | Vitamin A: 191IU | Vitamin C: 107mg | Calcium: 66mg | Iron: 2mg