Carrot and Coconut Chutney - Mild and Falvourful

Nothing adds flavour and excitement to Indian food than a selection of chutneys. A chutney is a typical Indian condiment that can be made using various veggies, herbs and spices. From tomato chutney to coconut chutney, there are many fragrant and delicious versions of this side dish that can be served as a dipping sauce for a variety of snacks. Serve with piping hot samosas or as a condiment to your vegetable pulao. This versatile condiment will be an excellent addition to every meal. The popular carrot coconut chutney is a mild and flavourful condiment that’s mainly used to eat with South Indian breakfast items like idlis, dosas, upma etc. It’s a winning accompaniment to almost any snack and makes for the perfect dosa chutney. If you want to know how to make the carrot coconut chutney, then follow the recipe given below.

Carrot Coconut Chutney Info:

Prep Time

20 Mins

Cook Time

40 Mins

Total Time

1 Hr




Side dish

Carrot Coconut Chutney Ingreditents:

  • 1/2 cup of chopped carrots
  • 1/2 cup of grated coconut
  • 2 to 3 green chillies
  • 1/2 inch of ginger finely chopped
  • 1 clove of garlic finely chopped
  • 1/2 tsp of cumin powder
  • 1 tbsp of chana dal
  • Salt as per taste
  • Tamarind paste
  • A sprig of curry leaves
  • Mustard seeds
  • A pinch of Hing
  • Oil

Step-by-Step Instructions:

  • 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!