Coconut and Carrot Chutney - Side dish for idly/dosa

By Priya Srinivasan - I Camp in My Kitchen - Monday, September 11, 2017

Chutney's we have so many varieties, and can be made with any veggies, even with fruits. Though we have so many varieties, it is only some which gets repeated at home, mainly because the preps are simple and people at home are used to that taste, so we don't expect any tantrums at the table.  I too was in a chutney routine, coconut chutney, peanut chutney, tomato chutney, these were in a repeat mode for many weeks.
But now, both my kids are ready for experiments and they love the chutney varieties i make with veggies at home. Beets thogayalCarrot chutney and amla chutney are some of their favorites.
Today's recipe too joins that favorites list. Coconut and carrot chutney, they both together render a great taste and coriander seeds adds a great flavor to this chutney, so do not skip it. 
This chutney stays good till afternoon when packed for breakfast/lunch. If keeping for long, store it in the refrigerator.

1 large carrot, chopped into roundels
2 medium sized onion, chopped roughly
1 large tomato, chopped roughly
3 tbsp freshly grated coconut 
1/2 tsp coriander seeds
1/2 salt
1/4 tsp roasted white sesame seeds for garnish

1 tsp oil
1/4 tsp mustard seeds
a pinch of hing/asafoetida
2-3 nos curry leaves
2 nos long red chilies, broken 

  • In a pan, heat oil. splutter mustard seeds, add hing/asafoetida , curry leaves and red chilies. Saute for 30 seconds.
  • To this tempering, add chopped onions and saute until translucent. Next add chopped tomatoes and saute until they turn a bit mushy. To this now add chopped carrots, coconut and coriander seeds, cover and cook for 6-8 minutes in a low flame. If you feel the veggies are burning, add 1/4 cup of water to it.
  • Take it off the stove, let it cool completely. Add salt and Blend the ingredients with 1/2 cup of water.
  • Check the consistencyof the chutney, we usually prefer thick chutneys for idlies and a little bit loose chutney for dosa.
  • The chutney usually doesn't need any tadka/tempering on top, if you prefer, add some roasted sesame seeds on top for an extra crunch.
  • Serve the chutney with idly/dosa/upma. The chutney stays good when packed for school/office lunchbox/breakfast.
Sending this vadai to Kids Delight - Hide & Seek with veggies, happening in my space, an event hosted by +srivalli jetti 

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  1. Adding carrots to the chutney make it really interesting... lovely color too!

  2. I had never heard of carrot chutney before.. so innovative. I really loved the color of the chutney, i will really attract kidsz

  3. It's kind of a dip cum soup with coconut,sound like something I would love to try. Lovely share.

  4. Sounds yum Priya. I like the idea of sneaking in carrots. My LO does not like cooked carrots.

  5. This is new to me,can be used both as a dip and chutney

  6. I make carrot chutney! In a different way and it's our family favourite!

  7. I loved carrots in any form and this looks super yummy

  8. Wow, that is a very interesting chutney with carrot and coconut.

  9. Havent tried adding coconut in carrot chutney, chutney looks simply awesome.

  10. Never tried adding coconut in carrot chutney, chutney looks simply awesome.

  11. This chutney sounds delicious, spicy and tangy!

  12. Wow chutney with carrots sounds amazing. I love this gorgeous color.

  13. The chutney looks so good Priya but I am more drawn towards that bowl :)


Thanks a Lot for taking your time out and Visiting my Kitchen!!!!! Your Valuable Comments keep me going!!! Feel free to ask your doubts , i will definitely try reply you back. Good Day!!!