Carrot Chutney Recipe | Easy Chutney Recipes for Idli Dosa

I have realized that its been a long time that I have posted any Chutney recipe in my blog. Various chutney varieties can be prepared as a side dish for Idli/ dosa. While most of the times we end up making Coconut Chutney or Tomato chutney as they are the most popular accompaniments with Idli and Dosa.One can be bit creative to prepare various varieties of chutnies which include different vegetables.

In Andhra ,you name any vegetable you can find a chutney recipe with it. I would say that it is the land of Pacchadis but most of them are prepared as an accompaniment for Rice.It is mainly the consistency of chutney which differs for breakfast and rice - the chutney for breakfast is smooth and liquidy compared to the pacchadi for rice which is coarse and thick.There are few varieties which can be prepared as common for breakfast as well as the Rice.Today's recipe - Carrot Pacchadi is one example.One can prepare it coarse to serve it with rice and prepare it smooth to serve with Idli and dosa varieties.

There are various versions of carrot chutney you find on internet - few with onion,onion-tomato,coconut or just carrot based version.  The addition of coconut not only adds a texture but also elevates the taste of the chutney, it balances the sweetness of carrot and garlic adds a nice flavor.Try this chutney recipe , I am sure you will this chutney and a good alternative for the usual chutney.

Check out other Chutney recipes for Idli,Dosa in my blog:

• Capsicum(Green) Chutney, Peanut Chutney
• Coconut Chutney (with Ginger)
• Hotel Style Coconut Chutney , Red Coconut Chutney
• Mint-Coriander flavored Coconut Chutney
• Mango Ginger ( Mamidi Allam) Chutney
• Onion Chutney- ver 1, Onion Chutney (with dry coconut)
• Raw Onion Chutney(Pacchi Ulli Karam)
• Tomato Chutney, Tomato-Onion Chutney
• Tomato Kothimeera Pacchadi

Carrot Chutney Recipe:

Serves 3 | Author: Prathibha

Prep time: 10 mins | Cooking time: 10 mins | Total time: 20 mins

Cuisine: South India | Category: Accompaniments/Chutney

Ingredients:

1 large Carrot, grated(measure 1 cup)

1/3 cup grated fresh Coconut

3 Red chilies.guntur spicy variety

2 small Garlic pods

1.5 tbsp Chana dal

1 tsp Tamarind pulp

Salt to taste

1 tsp Oil

to temper:

5-6 Curry leaves

1/4 tsp Asafoetida

1 tsp Urad dal

1/2 tsp Mustard seeds

1 tsp Ghee/Oil

Method:

• Heat oil and fry chana dal and red chilies until they turn golden brown and then add garlic pods and fry and remove them with a slotted spoon and let them cool.

• Add grated carrot in the remaining oil and fry until the raw smell goes away, say for 5 mins.If you are using dry tamarind add it to the hot carrot mixture itself,it will soften.Let the carrot mixture cool down completely.

• Grind the roasted chana dal, red chillies and garlic to a powder and then add grated carrot mixture(with tamarind), grated fresh coconut, salt and grind to a smooth chutney using required amount of water.

• In a small tempering pan heat ghee(or oil) and crackle mustard seeds and then add urad dal and fry until it turns red and add curry leaves and asafoetida and then add the hot tempering to the chutney and mix well and cover it.

Serve it with hot Idli/Dosa/Paniyaram/Uthappam. You can even serve it with chapathi or use as a spread on toast.

Notes:

1. You can use urad dal instead of chana dal.But I prefer to use chana dal for breakfast chutney varieties.
2. If you want to skip coconut you can add onion by frying it in oil along with carrot.But it tastes best with coconut.
3. Garlic adds a nice flavor to the chutney,do not skip it.
4. Adjust the spiciness of chutney according to your spice levels.
5. If you grind this chutney bit course using less water it can be served with Rice.For this.you can add a bit of cumin seeds while roasting chana dal before grinding.

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