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    Home » Condiments » Chutney Recipes » Coconut and Carrot Chutney – Side dish for idly/dosa

    Coconut and Carrot Chutney – Side dish for idly/dosa

    Sep 11, 2017 · Modified: Mar 15, 2021 by Priya_Srinivasan ·

    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 thogayal, Carrot 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.



    Ingredients
    1 large carrot, chopped into roundels
    2 medium sized onion, chopped roughly
    1 large tomato, chopped roughly
    3 tablespoon freshly grated coconut 
    ½ teaspoon coriander seeds
    ½ salt
    ¼ teaspoon roasted white sesame seeds for garnish


    Tempering
    1 teaspoon oil
    ¼ teaspoon mustard seeds
    a pinch of hing/asafoetida
    2-3 nos curry leaves
    2 nos long red chilies, broken 


    Method
    • 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 ¼ cup of water to it.
    • Take it off the stove, let it cool completely. Add salt and Blend the ingredients with ½ 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 

    More Chutney Recipes

    • Tomato Chutney | Condiment | Vegan
    • Parangikai Chutney/Pumpkin Chutney for idly/dosa
    • Capsicum chutney – Side dish for idly/dosa
    • Tomato Sweet Chutney/Tamatar ki Meethi Chutney

    Reader Interactions

    Comments

    1. Rafeeda AR

      September 12, 2017 at 5:11 am

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

      Reply
    2. Unknown

      October 16, 2017 at 2:28 pm

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

      Reply
    3. Unknown

      October 16, 2017 at 3:00 pm

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

      Reply
    4. Archana

      October 16, 2017 at 3:50 pm

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

      Reply
    5. jayashree

      October 16, 2017 at 4:04 pm

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

      Reply
    6. sushma

      October 16, 2017 at 11:10 pm

      Wow looks soo yummy.

      Reply
    7. Jayasri

      October 17, 2017 at 1:19 am

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

      Reply
    8. veena

      October 17, 2017 at 1:52 am

      I loved carrots in any form and this looks super yummy

      Reply
    9. Pavani

      October 17, 2017 at 1:53 am

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

      Reply
    10. Priya Suresh

      October 17, 2017 at 5:00 am

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

      Reply
    11. Priya Suresh

      October 17, 2017 at 5:02 am

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

      Reply
    12. Jagruti's Cooking Odyssey

      October 17, 2017 at 9:32 pm

      This chutney sounds delicious, spicy and tangy!

      Reply
    13. cookingwithsapana

      October 19, 2017 at 7:47 pm

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

      Reply
    14. Padmajha

      October 20, 2017 at 5:55 pm

      The chutney looks so good Priya but I am more drawn towards that bowl 🙂

      Reply

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