Carrot Chutney Recipe | South Indian Chutney Recipes | Sidedish for Idly Dosai

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Carrot Chutney for Idli-Dosa

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 2
  • Difficulty: easy
  • Recipe type: Chutney/Dip/Sidedish for Idly Dosai

Ingredients:

  • 70 g Carrot (about 3/4 cup when grated)
  • 50 g Onion (about 1/2 cup when sliced)
  • 2 Garlic Cloves (about 10 g)
  • 10 g Green Chilies (about 10 chilies if they are small)
  • 5 g Tamarind (marble size)
  • 2 tsp Oil
  • 1/2 tsp Salt, adjust to taste
  • *** To Temper ***
  • 1/4 tsp Black Mustard seeds (Kadugu)
  • 1/4 tsp Urad dal (Uluttham paruppu)
  • 1 tsp. Oil


 

Not all recipes you try from a blog/book/cookery-show turn out to be tasty. I lately tried a Roasted gram Chutney recipe from a book and it turned out to something that tasted like Asian paints exterior emulsion Baring teeth smile. That’s the downside of hunting and trying out unknown recipes, especially if it did not include any elaborate pictorial instructions. In such cases, I better skip making the recipe or postpone the idea of trying it. However, there are recipes that exist in magazines and books that run to just 2 lines, but the resulting taste will be yummy-licious, just like this Carrot Chutney recipe Nerd smile!

 

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Being a Recipe blogger, I just cannot copy-paste the recipe from that book. Moreover, there exists no recipe in my blog that would run to just 2-lines. [He heeee… my readers would know this Hot smile] I don’t know if you remember, we used to have a hints-developing section in our childhood Grammar books School. I enjoy doing those hints developing exercises, especially when I see them on my English exam question paper! It’s because, I’m somebody who can write lengthy stories {lengthy means, which can be written all through the China wall – Both sides! Laughing out loud} out of the shortest hints given. So somehow this habit grew along in my blog’s recipe writing too! By hints I do not mean the 2-line instruction from that recipe supplementary, but the hints which I develop as and when I cook.

 

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In order to develop the hints for a recipe, I have to have my eyes, nose, ears, taste-buds and touch senses very alert ALL-THROUGH my cooking in order to perfectly write the recipe for my readers. I wanted to tell them about the aroma that spreads, the colors that change, the sounds that are produced, the consistency or the texture of the product and about the taste of the food while a recipe is being developed. This way I can give hints to the readers on where exactly to start and stop a process when they try out my recipes. Uhhhhhh… I think I’m trying too much to hide my practice of recipe-copying. Hey, I should not be ashamed of copying either. I’m trying them on my own in my kitchen and writing them in my own words. My own tips and tricks! My own measurements! My own pictures! Okkkay okkkkayyy… let me stop playing my trumpet here and show you ‘How to make tasty Carrot Chutney (without using coconut)’.

 

How to make Carrot Chutney Recipe – With Step by Step pictures

Step 1.
Set the ingredients for making Carrot chutney ready on the kitchen table. Peel, wash and slice the onions. Peel, wash and cut the garlic cloves. Wash and remove stalk from green chilies. Break them partially. Wash, peel and grate the carrots. Take tamarind and remove seeds, if any. I normally lightly wash the tamarind. Keep a wok on stove in Medium flame. Add 2 tsp. oil. Add all the ingredients. Add little salt too, so that they can be cooked quickly.

carrot-chutney-recipe-step-by-step-1 cooking.jingalala.org © 2013

Step 2.
Mix and sauté the contents until the onions sweat. The raw smell of the carrots vanishes and the sweet smell begins to show up slowly as you sauté the mixture. Once the carrots turn pale (you see the color difference in the below pictures?), that’s when you should switch OFF the stove. This step takes 10 minutes.

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Step 3.
Transfer the mixture to a plate. Let the mixture cool before you blend. Once the sautéed mixture comes to room temperature, pop them into a mixie/blender. Add 3 tbsp. water. Grind them to a thick mixture, not too smooth, not too coarse, but to a thicky chutney. Check taste in mid way of grinding the chutney. [If you’re hungry, don’t bother to temper the carrot chutney. Yes, this carrot chatni tastes good right out from the mixer grinder!]

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Step 4.
Transfer the chutney to a bowl. To temper the chutney, keep a small wok on stove in Medium flame. Add 1 tsp. oil. Once the oil is hot, add the mustard seeds. Let the mustard seeds splutter completely. Add the urid dal. When the urad dal begins to turn golden, switch OFF gas. Immediately add the curry leaves (if you have). Careful the curry leaves will splutter. 

 

Step 5.
Add the tempering into the carrot chutney. Mix. Yummy Carrot Chutney is now ready to serve. We had it with Roast Dosa In love yummmm….

idli-dosa-dip-chutney-using-carrots-1 tasty-yummy-carrot-chutney-recipe-diy-1

 

3Ts [ Tips | Tricks | Tactics and Secrets ] to make Tasty Carrot Chutney

  1. If you want more of a brilliant orange color to this Carrot Chutney, you may add 1/4 tsp. turmeric powder along with the ingredients when you sauté.
  2. In Step 1., once the oil heats up, I add the partially broken green chilies first and sauté them for a minute. Then I add the rest of the ingredients with the chili and sauté them. This way the essence and flavors of green chilies will be completely infused with the oil and thus spread to the other ingredients when added next.
  3. Now, why to grate the carrots? Can I not just slice them or chop them? Grating the carrots makes the sautéing process to be done quickly. It also helps the blender to grind the chutney easily and quickly.
  4. Were you reminded of Carrot poriyal (Carrot stir fry) when you did the sautéing for this chutney. No? Nerd smile
  5. You may check for salt/taste in the midway of grinding and adjust the salt/chilies accordingly. I always have additional green chilies sautéed and if need be I add them while grinding.
  6. Before grinding any chutneys I make sure the content is not hot and is in room temperature. Grinding the content when hot will give a different color to the chutney and worn out your mixer grinder easily.
  7. If your chutney turns out spicy, have a spoon of ghee or sesame oil when you eat it with idlis and dosas. More than idlis, I liked this Carrot Chutney with Dosas.
  8. Red pearl onions (chinna vengayam) gives best taste for any chatney. However if you don’t have it just use big onions. I used sweet onions. The number of green chilies to be used for this carrot chutney is Inversely proportional to the type of onion used. That is, more the spiciness in the onions, less the number of green chilies needed. If you are using small onions/shallots/red onions, then you may need to reduce the number of green chilies to balance the spiciness. Since I used sweet onions (salad onions) I had to use more green chilies to balance the spiciness. So take care. 

 

If you are somebody, following my chutney recipes, you must be knowing what am I to tell now.
The trick behind this Carrot chutney is in balancing: Balancing the tanginess from the tamarind, sweetness from the carrots and onions, sharpness from the garlic AND spiciness from the green chilies and the onions. 
Long story short: if you’re able to balance the sweetness of the carrots and spiciness of the green chilies perfectly while making this chutney, then the diners will say, ‘Mmmmmnnnnhhhhhh… this carrot chutney is playing violin on my tongue…’ In love

 

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Mangala from Cooking.Jingalala.Org
Eat Well !

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Dear Readers,
Sure the recipe tastes far great than the pictures shown. To show you the process in making the recipe with step-by-step pictures and to show you the outcome of the recipes with some cool photographs, I spend quite a lot of time in photographing it without minding the food getting dry or limp or not-so-hot-enough for us to eat (or sometimes without minding that we are hungry :)

But your comments can make me forget all my tiresome efforts I spend in deciding, preparing, cooking, shooting and composing a recipe post just for you! If you find the recipe useful please leave us a comment. I would also like to know if you tried the recipe and if the recipe came out well. Even if it didn’t, tell me that. I can guess or figure out what might have gone wrong or if I missed out to put any essential points in my recipe post. You can share the pictures of the tried recipes in our Facebook page or you can e-mail us!

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  • Mahi

    Nice chutney! I add little bit of urad dal (a teaspoon or 2) and some coconut too! I have tired Cabbage-Capsicum-Chow chow- Beetroot chutney’s in the same way! In fact, any veggie will taste good, I guess! :)

  • Priya

    Even I love veggie chutney with dosa,I usually make cabbage and carrot chutney but without garlic pods.And dates chutney for chappathi,paratha. I luv katta meeta taste :)

    • http://cooking.jingalala.org/ Mangala Meenakshi

      Hello Priya!
      Welcome to my blog :)
      I too like Katta meeta chutney, but I like to have it with Samosas…mmmm yummm…..

  • Maheswari

    Why you use ural dal to temper along with black mustard seeds in most of ur chutney receipes? any particular reason behind this?
    i use to add only mustard seeds and curry leaves before, but now because of u i too started adding urad dhal………

    • http://cooking.jingalala.org/ Mangala Meenakshi

      Hi Maheswari,
      Though I’ve never thought of it, I like to answer your question. All my answers are my assumptions. Basically, our tongue and taste buds are very hard to impress. We need to show them difference in taste and texture. E.g. if we eat an ice cream just like that… we’ll get bored soon of it’s smooth texture. That’s why we add in them chocolate chips, waffers, nuts etc. Whenever we make a smooth halwa or kesari or any sweets, we add roasted nuts and roasted dry fruits in them. Why? Apart from garnishing and giving an appetizing look to such dishes, We want to give some surprise to our tongue and taste buds with a variety of texture and taste. I guess it’s for the same reason we add urad dal in seasoning a chutney. When the taste buds taste and experience the nutty texture of urad dal, they like it and enjoy without getting bored. I think I wrote too long for your simple question :)

      Another thing, at home mom uses split urad dal for tempering chutneys and sambar. I do not buy them here, so I just use whole urad dal for tempering chutneys. Other faq about tempering chutneys… Why do we temper chutney? My answer is, in order to hide the raw smell and taste of the ground chutney. The hot oil with added seasoning give a nice cooked smell and add patterns and texture to the chutney. These reasoning applies not just to satisfy our tastebuds, but also to satisfy our eyes and nose as well :) (The look and smell of the chutney, I mean)

      • Maheswari

        wow……………thank u for this long explanation Meenakshi. I agree with u.

  • Dhivya

    I didn’t try this till now, as I thought the chutney might be sweet… Made it last week and it tasted great :) Wasnt sweet at all…

    • http://cooking.jingalala.org/ Mangala Meenakshi

      Thank you Dhivya for trying our this yummy Carrot chutney recipe. Hey next time you try any recipe from Cooking Jingalala, do click snap and feel free to post it in GoJingalala’s facebook wall . And tag your loved ones and friends too!

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