Carrot & Coconut Chutney

Carrot & Coconut Chutney

  • Servings: 2
  • Difficulty: easy
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Carrot & Coconut Chutney






Here’s another one of my “anything goes” recipe for a topnotch chutney which you can enjoy on toast, as a sandwich filler, on some crusty bread or with idlis and dosas.

As I have mentioned on this blog before, cooked carrots (like cooked tomatoes) are more nutritious compared to raw ones so I am always looking for ways to sneak them into whatever I am cooking.

Wanted to make chutney to go with some idlis and I had some carrot and coconut calling out for me from the refrigerator so I concocted this recipe. The aroma wafting from the kitchen while I was “cooking” the chutney indicated that I was on the right track.

blend together the natural sweetness of carrots and onions, spiciness of bird’s eye chillies and tartness of tamarind for a naturally sweet, hot and sour chutney


1 Large carrot

1 Onion

1-2 Tablespoons grated coconut

1-2 Teaspoons mustard seeds

1 Teaspoon asafoetida

10-12 Curry leaves

1 Tablespoon dalia dal

1 Tablespoon urad dal

1/2 Teaspoon turmeric

4-5 Bird’s eye chilli

A small piece of tamarind

1 Tablespoon oil

Salt to taste


  1. Scrape, wash and grate the carrot.
  2. Peel, wash and chop the onion.
  3. Wash and dry the curry leaves.
  4. Heat the oil in a frying pan.
  5. Once the oil is hot, lower the heat and throw in the mustard seeds.
  6. As soon as they start spluttering, add the asafoetida followed by curry leaves.
  7. Stir around for 30 seconds.
  8. Add the dalia dal and urad dal.
  9. Stir for a couple of minutes till the dals turn a couple of shades darker.
  10. Add the onion, turmeric, bird’s eye chilli and salt to taste.
  11. Mix well, cover and cook for about 5-6 minutes.
  12. Uncover and add the grated carrot, coconut, tamarind and about half cup water.
  13. Mix, cover and cook for about 8 minutes.
  14. Let the mixture cool down completely before blending.
  15. Store in an airtight container in the refrigerator.



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