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    Home » chutney » Carrot Chutney Recipe – Carrot Onion Chutney Recipe for Idli Dosa – South Indian Chutney Recipes

    Last Updated: July 17, 2020 | First Published on: May 31, 2014 by Hari Chandana Ponnaluri

    Carrot Chutney Recipe – Carrot Onion Chutney Recipe for Idli Dosa – South Indian Chutney Recipes

    144 shares
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    carrot onion chutney, how to make carrot chutney, chutney recipes for tiffins, recipe for carrot chutney

    If you are looking for more chutney recipes then do check Peanut Coriander Chutney, Onion Tomato Red Chutney, Curry Leaves Coconut Chutney, Peanut Mint Chutney, Peanut Onion Chutney, Onion Tomato Chutney, Pudina Kobbari Pachadi and Kobbari Tomato Pachadi.

    Carrot Chutney Recipe for Tiffins

    Hari Chandana Ponnaluri
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 15 minutes mins
    Total Time 20 minutes mins
    Course Side Dish
    Cuisine South Indian
    Servings 4

    Ingredients
      

    • 1 cup Grated Carrot
    • 1 Onion medium sized
    • 1 tbsp Chana Dal
    • 2 tsp Urad Dal
    • ½ tsp Ginger
    • 3 Dried Red Chillies
    • A small piece of Tamarind (approx. ½ tsp)
    • 2 tsp Oil
    • Salt to taste

    To temper:

    • 1.5 tsp Oil
    • ¼ tsp Mustard Seeds
    • ¼ tsp Urad Dal
    • A pinch of Hing
    • A few Curry Leaves
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    Instructions
     

    • Heat a teaspoon of oil in a pan. Add and fry the chana dal and urad dal until they are golden brown. Remove from the pan and keep them aside.
    • In the same pan, add red chillies and fry for a few seconds and set them aside.
    • Then add the grated carrot to the same pan and saute on a low flame till it shrinks and raw smell leaves. Remove from the pan and set aside.
    • In the same pan, add a teaspoon of oil. Add the chopped onion and fry until light brown color.
    • Let it cool completely.
    • Grind all the sauteed ingredients along with tamarind, salt and ginger.
    • Add required water and grind to a paste.
    • Heat oil in a pan for seasoning. Add the mustard seeds and urad dal and let them splutter.
    • When they are brown, add the hing and curry leaves and turn off the flame.
    • Add the seasoned ingredients to the chutney and combine.
    • Serve with idli or dosa.

    Nutrition values are estimates only.

    Tried this recipe?Mention @iamharichandana or tag #blendwithspices!

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    144 shares

    Filed Under: chutney, Uncategorized Tagged With: carrot

    Reader Interactions

    Comments

    1. traditionallymodernfood says

      June 01, 2014 at 2:51 am

      One of my fav chutney.. color looks appetizing

      Reply
    2. Achu says

      June 01, 2014 at 12:54 am

      Looks tempting and different. I like all your posts..?

      Reply
    3. nandoos Kitchen says

      June 01, 2014 at 3:45 am

      nice tempting chutney. idly looks super soft. nice combo..

      Reply
    4. Rani Vijoo says

      June 01, 2014 at 4:47 pm

      Tempting Chutney…drool worthy pictures…love it!

      Reply
    5. Hema says

      June 01, 2014 at 5:20 pm

      Even I make this, sometimes I add a little coconut too, love the color..

      Reply
    6. Kalpana Sareesh says

      June 03, 2014 at 1:14 pm

      love the color n the texture

      Reply

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    A little about me..

    Hi!
    Glad you’re here!. I am Hari Chandana Ponnaluri, an Indian food blogger currently living in Spain. Blogging and photography have been my world for about 13 years now and all I need are – a camera, some ingredients & props, and an internet connection to make your while worth on my website!☺ .. Read More…

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