Carrot and Coconut Chutney (Mild South Indian Style)

Carrot and coconut chutney is a gently sweet and mildly spiced accompaniment made with fresh carrot, coconut and simple tempering. It is commonly served with idli, dosa, uttapam or even plain chapatis.

This version is smooth, balanced and beginner-friendly. The carrot is lightly cooked to soften its natural sweetness, making the chutney easy to digest and pleasant for all ages.

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Recipe Information

Prep time: 10 minutes
Cooking time: 8 minutes
Total time: 18 minutes
Serves: 4
Difficulty level: Easy

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Ingredients

For the chutney

• 1 medium carrot, peeled and finely chopped

• ½ cup freshly grated coconut

• 1 tablespoon roasted chana dal

• 1 small green chilli

• ½ inch fresh ginger

• Salt to taste

• Water as needed for grinding

For tempering

• 1½ teaspoons vegetable oil

• ½ teaspoon mustard seeds

• 6 to 8 curry leaves

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Step-by-Step Method

1. Heat 1 teaspoon of oil in a small pan over medium heat.

2. Add the chopped carrot and sauté for 3 to 4 minutes until it softens slightly.

3. Turn off the heat and allow the carrot to cool for a minute.

4. Transfer the cooked carrot to a blender.

5. Add grated coconut, roasted chana dal, green chilli, ginger and salt.

6. Add a little water and blend to a smooth, thick chutney.

7. Transfer the chutney to a serving bowl.

8. Heat the remaining oil in a small pan.

9. Add mustard seeds and allow them to pop.

10. Add curry leaves and sauté for a few seconds.

11. Pour the tempering over the chutney and mix gently before serving.

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Cooking Tips

• Do not overcook the carrot. It should be soft but still bright in colour.

• Add water gradually while grinding to control thickness.

• Taste before tempering and adjust salt if needed.

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Variations

• Vegan: Naturally vegan.

• Less spicy: Use half a green chilli or skip it completely.

• Tangy version: Add a small piece of tamarind while grinding.

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Serving Suggestions

Serve with idli, dosa, paniyaram or soft chapatis. It also works well as a mild spread inside sandwiches or wraps.

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Storage and Reheating

• Store in an airtight container in the fridge for up to 2 days.

• Stir well before serving.

• Do not freeze, as coconut changes texture.