Carrot Chutney Recipe | Carrot Chutney for Tiffin | Gluten Free and Vegan Recipe

Hi Supermoms,

As you all know, I had made two different chutneys to serve along with idlies last week. I have already shared the 'Mint Cashew Chutney ' recipe with all of you. As promised, here is the second chutney recipe. 

We still get the juicy red carrots and I have been using them in my every day cooking in different ways. By the way, have you tried my Carrot Turmeric Rice Recipe ? 

I am always tempted to make chutneys with all vegetables and fruits . Though I have earlier shared an Ayurvedic Homestyle  Carrot Chutney recipe ( it is more like a pachadi to be enjoyed with rice ), today's recipe is easier and is best when served along with tiffin. 

You can adjust the spice levels depending upon the sweetness of the carrots . Though I have used red carrots, you can use the carrot variety that is available in your region. Also, I have  used sesame oil to temper the chutney. You can also use coconut oil or oil of your choice. In fact, my daughter suggested that this would be a great dip for snacks. In that case, you can drizzle any cold pressed oil on top instead of tempering. 

You can adjust the consistency of the chutney depending upon the tiffin dish along with which you are going to serve this chutney. 

In short, a healthy and easy to make chutney recipe that you are going to love cooking and feeding. 

Carrot Chutney :

Preparation time : 10 minutes

Cooking time : 10 minutes

Serves : 4

1 cup = 250 ml cup 

Storage : keeps good for 1 day when refrigerated

Ingredients :

2 medium size red carrots ( peeled and chopped)

1 teaspoon channa dal/Bengal gram

1 teaspoon urad dal/ husked and split black gram

3-4 dry red chillies ( I used the Salem gundu chillies, adjust chilli quantity according to the chilli variety you use)

marble size tamarind ( you can use 1 teaspoon lemon juice or gooseberry juice also)

water ( adjust)

1 teaspoon oil 

salt to taste

For tempering :

1 teaspoon oil

1/2 teaspoon mustard seeds

1 sprig curry leaves

1 dry red chilli

Method :

1. Heat a pan with oil and roast the dals till they turn fragrant ( light brown ).

2. Add the dry red chillies and stir once.

3. Add the chopped red carrots and cook over low flame for 5-7 minutes .

4. Switch off and transfer the mixture to the small jar of a mixer/mixie/food processor. 

5. Add salt , tamarind and once the mixture has slightly cooled down, grind it to a smooth chutney.

Chef tip : Add water little at a time . I used approximately 1/2 cup water to grind.

6. Transfer it to a serving bowl, taste and adjust salt.

7. Heat oil and temper with ingredients given for the same , pour it over the chutney, mix and serve. 

Your simple, tasty, healthy Carrot Chutney is now ready to be served. 

Happy Cooking !

With love,

Masterchefmom