Carrot Chutney Recipe

Madhuri Aggarwal
Carrot Chutney Recipe
1368 ratings.

This Andhra style Carrot Chutney is a spicy sweet chutney and is a twist to the usual chutneys. Chutney adds a taste to your dish and therefore, you should try this Carrot Chutney which is tasty and healthy at the same time.

Serve Carrot Chutney with Kanchipuram Idlis, Phulkas or Neer Dosa.

If you like this recipe, you can also try:

  1.  Lahsun Ki Chutney
  2. Tomato Onion Chutney
  3. Red Chilli Coconut Chutney

Cuisine: Indian
Course: Side Dish
Diet: Vegetarian
Prep in

75 M

Cooks in

15 M

Total in

90 M


6 Servings


  • 3 Carrots (Gajjar)
  • 8 Dry Red Chillies
  • 1 tablespoon Mustard seeds (Rai/ Kadugu)
  • 1 teaspoon Jaggery
  • Salt , to taste
  • For tempering
  • 1 tablespoon Oil
  • 1 teaspoon Mustard seeds (Rai/ Kadugu)
  • 5-6 Curry leaves

How to make Carrot Chutney Recipe

  1. To begin with carrot Chutney, soak the dry red chillies and mustard seeds in just enough water for 1 hour or more.

  2. Chop the carrots very finely (do not grate them). Make a fine paste of the red chilly and mustard in a mixer grinder. Add 3/4th of the carrots and give it one quick blend. Do not make it into a paste.

  3. In a pan, heat the oil for tempering in a pan. Add mustard seeds and let it crackle.

  4. Add curry leaves and let it crisp up. Once it is done, add the ground carrot and chopped carrot in the pan.

  5. Add 1/4 cup of water to the pan and add salt and jaggery and boil on a low flame, till the oil separates.

  6. Once it is cooled down, store it in an air-tight jar.

  7. Serve Carrot Chutney with Kanchipuram Idlis, Phulkas or Neer Dosa.