Raw Carrot Chutney Recipe

Looking for an easy chutney recipe? Then try this Indian style carrot chutney that is spicy and delicious. It is perfect to serve with dosa, idli or even rice.

My family enjoys spicy chutneys aka pachadi. So, I am always looking for new chutney recipes to add to my repertoire. Like this delicious

This carrot and onion chutney recipe came about when I bought a big bag of carrots from Costco. I made this to go along with

Spicy Raw Carrot Pickle (gajar Ka Achar)

This is a nice variation to the regular coconut or peanut chutney You might expect this to be sweet with the use of carrot and onions. But the use of green chilies makes this a spicy chutney instead. It is also a great way to hide carrots since my son is not a big fan of them.

Serve this spicy carrot chutney with dosa, idli or mix it with rice. It is perfect as sandwich spread or as a dip for chips. Do try this delicious recipe, I am sure you will love it as much as my family does.

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

Minute Raw Carrot Salad

Heat oil in a medium size sauté pan on medium heat. Add mustard seeds and once they start spluttering add the onions and green chilies. Cook till onions are lightly browned around the edges, about 3~5 minutes.

Add carrot and cook for 2~3 minutes. Then stir in tomatoes and cook for 3~4 minutes or until tomatoes are mushy. Add the salt and tamarind paste. Mix well and turn off the heat.

Let the mixture cool for 10~15 minutes. Blend the chutney into a smooth mixture. Add a splash of water if the blade refuses to turn.

Carrot Chutney » Dassana's Veg Recipes

Heat oil in a small saucepan; add the mustard seeds, urad dal & dry red chili (if using) and curry leaves. Once the seeds start to splutter and dal turns golden, turn off the heat and add the tempering to the chutney. Mix well and serve.

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This Carrot chutney is spicy and delicious. It is perfect to serve with dosa, idli or even rice. Recipe is easy to make with few ingredients.

Kerala Style Carrot Pachadi

Calories: 52 kcal | Carbohydrates: 6 g | Protein: 1 g | Fat: 3 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Trans Fat: 1 g | Sodium: 41 mg | Potassium: 155 mg | Fiber: 2 g | Sugar: 3 g | Vitamin A: 3628 IU | Vitamin C: 26 mg | Calcium: 20 mg | Iron: 1 mgCarrot chutney with step by step photos. This is a quick and tasty South Indian chutney variety made with carrots, coconut, herbs and spices. A vegan recipe that can be served as a side dish with Idli, Dosa, Uttapam or Medu Vada.

Whenever I prepare idli or dosa, at times I make a veggie chutney with them if I am not making sambar. Simply because it’s healthy and the veggie based chutney along with the idli and dosa does make up for a complete meal.

In South Indian cuisine chutneys are made with many veggies like capsicum, cabbage, beetroot, sweet potato and various gourds etc. It is a good way to use these leftover veggies at home.

Raw Carrot Hummus

Sometimes you don’t know what to do with a beetroot or carrot. Make a salad or chutney with them and have them with your meals. Healthy as well as delicious.

This recipe of carrot chutney has coconut also added and tastes very good with soft dosas like poha dosa, Neer Dosa, benne dosa, idlis, adai and even medu vada. You can also serve withDal Vadaor masala vada.

You can store the leftover carrot chutney in the refrigerator in an airtight container and it stays good for a few days.

Carrot Garlic Chutney Recipe By Krishna Biswas

1. First peel and rinse 1 large Delhi carrot (150 grams) and then chop it. You will need1 cup of chopped carrots. Best to use juicy and tender carrots. Avoid the fibrous carrots.

4. Then add1 green chili (chopped), 4 to 5 curry leaves (chopped) and1 pinch of asafoetida (hing). Stir and mix very well.

13. Remove the chutney to a bowl. Scrape off the sides and bottom of the grinder jar and add the remaining chutney in the same bowl.

Carrot Garlic Chutney Recipe By Harshita Arora

If you want, you can even add some water and then swirl the jar. This way the carrot chutney at the bottom and sides of the jar gets mixed with the water. But do note that not to add too much water as then the chutney will become thin.

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.

This Carrot Chutney recipe post from the archives first published in Jan 2017 has been republished and updated on 26 June 2022.

Raw Onion Chutney

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.