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Carrot Chutney Recipe for Tiffins

Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Side Dish
Cuisine: South Indian
Servings: 4
Author: Hari Chandana Ponnaluri


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

To temper:

  • 1.5 tsp Oil
  • 1/4 tsp Mustard Seeds
  • 1/4 tsp Urad Dal
  • A pinch of Hing
  • A few Curry Leaves


  • 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.