Carrot chutney recipe – How to make carrot chutney recipe – side dish for idli and dosa

Carrot chutney is a very simple and easy chutney made with carrots.  It goes well with idlis, dosas, rotis, parathas or appams.  Onions added to this recipe gives a good taste and thickness to the chutney.  Carrot chutney is a quick and delicious chutney and you can also store the leftover chutney in the refrigerator.  It stays good for 2-3 days.

Other chutney recipes :

Kara chutney

Coconut chutney  

Peanut chutney

Mint chutney


Prep Time :  15 mins

Cook Time :  15 mins

Servings :  2 persons

South Indian cuisine


Carrots – 1 cup (grated finely) or 2 medium carrots

Pearl onions (small or sambar onions) – 10

Whole red chillies – 2

Garlic cloves – 2

Ginger (adrak) – 1/2 teaspoon (grated or chopped finely)

Tamarind – a small piece

Oil – 2 tablespoons

Salt to taste


Oil – 1 teaspoon

Mustard seeds – 1/2 teaspoon

Urad dal – 1/2 teaspoon

Few curry leaves



Peel and grate the carrots and keep it aside.  Peel the skin of pearl onions.  Set aside.


Heat 2 tablespoons of oil in a pan on medium flame.  Add pearl onions, red chillies, garlic cloves and ginger.  Saute for few minutes till the onions turn light brown in colour.  Then add the grated carrot,  tamarind and salt.

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Mix well.  Saute the mixture for few minutes till the carrots are well cooked.  You can sprinkle 2 tablespoons of water to help cook faster.  Then switch off the flame.  Allow the mixture to cool down.

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Grind to a smooth coarse paste by adding very little water.  Heat a teaspoon of oil in a pan. Add mustard seeds and allow it splutter. Add urad dal and curry leaves.  When the urad dal turns light brown in colour, add the seasoning to the chutney.

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Carrot chutney is ready to be served.



You can also use green chillies instead of whole red chillies.

Instead of pearl onions, you can use 1 regular onion.  Use 1 teaspoon of lemon juice, if you do not have  tamarind.

Onions can be replaced with little grated coconut.


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