- First, heat a pan on a medium flame and add 1 tbsp of oil to it. Add 1 tbsp of chana dal and sauté it till it turns a golden colour. Transfer the dal to a plate and set aside to cool.
- Next, in the same pan, sauté the grated carrots, chillies, garlic and ginger. Add ½ tsp of cumin powder and close the lid. Allow to cook for a few minutes.
- After a few minutes, transfer the vegetables from the pan into a grinder and allow it to cool. Next, add the grated coconut and chana dal to the mixer. Blend everything till you get a semi-thick consistency. Add a bit of water in case the chutney is too thick.
- Season the chutney with salt and a bit of tamarind paste to give it a nice tang.
Note: You can also add lemon juice instead of tamarind paste.
- Set the chutney aside and heat a pan to make an aromatic temper. Add a tsp of oil and then add a pinch of mustard and cumin seeds. Once the seeds start to crackle, add curry leaves and fry. When the leaves become crispy, add a pinch of hing to the spices and then pour this mix over the chutney. This tempering process amplifies the flavour of the spices.
The coconut carrot chutney is finally ready! You can serve this chutney with all kinds of Indian breakfast options like parathas, vadas and dosas. It also serves as a delicious dipping sauce for fried snacks like pakoras. Whether you want to serve this along with snacks for guests or eat it as a side dish with your meals, this South Indian chutney is sure to bring a smile to everyone’s face. Follow this easy recipe and make the best batch of coconut chutney!