Carrot Chutney (South Indian Style)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick South Indian carrot chutney made with coconut, lentils, and spices. It's tangy and aromatic with a balance of sweetness and heat, served alongside meals like rice, dosas, or idlis.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 150 grams carrots (or 1 cup chopped carrots (gajar))
- 1 teaspoon oil ([can use sesame oil (gingelly oil), peanut oil or sunflower oil])
- 1 teaspoon urad dal ((husked and split black gram))
- 1 teaspoon chana dal ((husked and split bengal gram))
- 1 green chili
- 4 to 5 curry leaves (- chopped)
- 1 pinch of asafoetida ((hing))
- ⅓ cup grated coconut
- ⅓ to ½ cup water
- salt as required
- 2 teaspoons oil
- ½ teaspoon mustard seeds
- 4 to 5 curry leaves
- 1 pinch asafoetida ((hing))
At a glance
PER SERVING · TIME 15M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 10m
- Sodium
- 225mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 220mg
- Calcium
- 21mg
- Iron
- 0.76mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 225MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.