carrot chutney केरेट चटनी

In the season of carrots, I would feel incomplete if I am not whipping my aunt’s signature and my favorite chutney – carrot chutney. The red winter carrots are ideal for this sweet and spicy appetiser.


  • Oil- 2 tablespoon
  • Carrots ( red variety preferably) – 2 medium sized
  • Urad dal/ black gram- 3-4 tablespoon
  • Green chillies – 2 (  depending upon taste preference)
  • Salt- as per  taste
  • Groundnuts ( roasted and coarsely powdered) – 2 to 3 tablespoon

For tempering:

  • Oil- 1-2 teaspoon
  • Mustard seeds- 1/2 teaspoon
  • Jeera- 1/2 teaspoon
  • Red chilly (dry)- 1
  • Curry leaves- 4-5 


  • Heat oil in a pan, add green chillies, urad dal and fry well.
  • Add diced (around 2 inch pieces) carrots and fry till they are cooked to fork tender. Keep adding little water if it starts getting burnt.
  • Add tamarind, salt and cover the pan with lid for few minutes.
  • Switch off the flame, Once the contents cool down transfer into a mixer jar and blend into a coarse paste adding little water to adjust the consistency.
  • Add roasted groudnut powder and give a final mix.
  • for tempering, heat oil add hing/asfoetida, mustard seeds, jeera, curry leaves, red chilly and pour it over the prepared chutney.
  • Serve with hot rice or parathas.

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Hi , I’am Neelima and welcome to my space!! I’am a full time practicing dentist. Cooking had always been my passion, and baking which had started as a fascination is now crossing over to be an obsession.

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