Spicy carrot chutney is an easy and healthy side dish for Idli and Dosa. It is simple to make in just a few minutes with few ingredients.
Carrot Coconut Chutney:
Carrot coconut chutney is an easy and simple chutney with coconut and carrot that goes well with Idli and Dosa. It is similar to the coconut roasted gram chutney tastes similar to the regular coconut chutney with a hint of carrot taste.
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- Take equal portions of grated carrot and grated coconut with a small piece of ginger, green chilies, a tbsp of roasted grams in a blender and grind to a smooth sauce.
- For tempering chutney: In a pan, heat oil, add mustard seeds and let it splutter. Add urad dal, asafoetida, curry leaves, red chilies and saute until the color changes to golden brown. Add to the chutney and mix well.
Smart Cooking Tips:
- Cook until the grated carrots become soft.
South Indian Chutney Recipes:
Chutney is a traditional South Indian dish that serves as a side dish with idli and dosa. Coconut chutney, onion chutney, peanut chutney and tomato chutney are the traditional recipes. Carrot chutney is a slight variation to the traditional ones. It tastes spicy and delicious just like the traditional chutney recipes but with a mildly sweet taste from carrots. It is an excellent way to include carrot in the diet.
Spicy carrot chutney is an easy and healthy side dish for Idli and Dosa. It is simple to make in just a few minutes with few ingredients.
- 2 Cups Carrot Grated
- 1 Cup Onion Chopped
- 4 no Dry Red Chilies
- 0.25 tsp Tamarind Paste or 1 inch piece tamarind
- 2 tbsp Oil + 1 tsp for tempering chutney
- 0.50 tsp Mustard Seeds
- 1 tsp Urad Dal
- 0.25 tsp Asafoetida (Hing)
- 5 no Curry Leaves
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In a pan, heat oil, add chopped onion, red chilies, raw tamarind (if using) and cook until the onion becomes soft.
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Add grated carrot and cook until the carrot becomes soft. Allow to cool, grind with salt and tamarind paste to a smooth sauce consistency by adding water little by little. Transfer to a serving bowl.
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In a small saucepan, heat a tsp of oil, add mustard seeds and let it splutter. Add urad dal, asafoetida, curry leaves and mix well in the oil. Add it to the chutney, mix well and serve.
