Carrot Chutney

Preparation info
  • Serves


    • Difficulty


    • Ready in

      25 min

Appears in
Chilli & Mint: Indian Home Cooking from A British Kitchen

By Torie True

Published 2021

  • About

I became hooked on this South Indian chutney when I was in Kerala, often starting the day with some alongside my breakfast dosa. It’s sweet and hot, with some pleasing tangy sour notes if you add tamarind. The urid and chana lentils don’t need soaking as they cook in the hot oil, which also adds another layer of flavour to the chutney.


  • 2 tbsp coconut or vegetable oil
  • 1 tsp urid dal
  • 2


  1. Heat half of the oil in a pan and when hot, add the dal and chillies. Allow them to darken slightly over the next minute.
  2. Add the onion, garlic, ginger and salt to the pan and stir everything together. Allow the onions to soften and stop smelling raw over the next 3-4 minutes, without bronzing.
  3. Add the tamarind and carrots, then after a minute add