A quick to make Mango Carrot Chutney is a riot of flavours and textures, and is best served with any South Indian Breakfast or with any flatbread like Roti or Paratha. 100% Gluten Free and Vegan too!
As chutneys go, we simply love them as a family; always on the look out for new combos that are both seasonal and tantalising. As the mango season was recently upon us, this lip smacking Raw Mango + Carrot chutney was made so many times, we simply lost count, each with a slight variation each time. I had to document one of the ways we loved it.
Chutneys are primarily accompaniments or condiments that are used to enhance a meal or even served with breakfast (20+ varieties here!) They can be dry or wet, depending on the regional cuisine. Can be 100% lentil based like this Paruppu Thogayal or the Inji Thogayal or can be vegetable based like Mixed Veg Peel Chutney this new family favourite Potlakaya Pachadi (Andhra style snakegourd chutney) or this seasonal Raw Mango-Carrot Chutney
If you like a smorgasbord of flavours in your chutney (sweet spicy tangy minty), grab the recipe here and do tag us on @sizzlingtastebuds on Instagram to let me know how you liked it.
Click below to check out more tasty chutney recipes you can make for breakfast / evening snacks
Beetroot Chutney | Easy Side dish for Idli, Dosa, Paratha
Beetroot chutney is a vegan, Gluten free dip or chutney made with beets and coconut. Served as a dip to Indian Breakfast dishes
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Dhaba Style Dahiwali Hari Chutney
A delicious no-cook dip made with yogurt, mint and basic spices. Served with kebabs, tikkis, parathas and other snacks.
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Lasanachi Chutney | Maharashtrian Dry Garlic Chutney Powder
Lasanachi Chutney or Vada pav chutney is a dry chutney powder used as a spicy, pungent accompamiments to Bhakri, Rice, Thalipeeth and Vada Pav.
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Green Chutney for Chaats and Sandwiches
A delectable gluten free, Vegan spicy, tangy dip to serve with Chaats, Snacks, Samosa or even slather in sandwiches and flatbreads
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Red Cabbage Chutney | Purple Cabbage Chutney | Cabbage Pachadi
A Plant based, Gluten Free Cabbage Pachadi or Chutney for Idli / Dosa / Rice / Paratha etc. Tasty , tangy chutney that can be used on sandwiches / tortillas too
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Potlakaya Pachadi | Andhra Style Snakegourd Chutney
Potlakaya Pachadi is a gluten Free, vegan chutney made with Snakegourd and basic kitchen spices. A delicacy of Andhra Cuisine.
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More recipes with mango to make before the season ends..
Sugar free Mango Yogurt Parfait | No cook Summer Dessert
Sugarfree Mango Yogurt Parfait is an easy, Zero Cook Summer Dessert made with mangoes, homemade yogurt, Best served chilled.
Check out this recipe
Mango Channa Chaat
A quick, Oil-Free snack of Ripe Mango with boiled Chickpeas topped with spices
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Yellow Thai Mango Curry with Rice | Vegan and GF
Homemade Yellow Thai Curry with Mango and loaded with veggies is a delicious curry served with sticky rice / Jasmine Rice as a complete meal
Check out this recipe
Instant Raw Mango Pickle | Vendhaya Mangai
An instant cut mango pickle with the goodness of fenugreek and mustard.
Check out this recipe
Mango Mastani | Quick Mango Dessert
Mango Mastani is a uber delish dessert made with Fresh Mango, Cream and is a favourite in the Mango season as a quick dessert
Check out this recipe
Mangai Thokku | Raw Mango Thokku
Mangai Thokku is a gluten free, vegan Spicy Dip made with Raw Mangoes and freshly ground spice powder
Check out this recipe
Karivepaaku Mamidikaaya Chitrannam
A spiced rice dish made with Raw Mangoes and Curry leaves paste
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Tips to make this Mango + carrot chutney more yummy!
- Use tart mango (raw) for this. If the mango isnt very tart, add more tamarind or lemon juice
- You can sub or omit the carrot here, but it really balances the tart from the mango along with giving it body
- If omitting the carrot, increase the quantity of coconut, jaggery and chillies for this recipe.
- This chutney can keep upto 2 days in the fridge.
- You can add shallots /garlic to this chutney too (saute them well before grinding). If using shallots, grind this chutney to a coarse consistency, like a Roti Pachadi than a runny chutney.
- If you don't have fried gram / daliya on hand, sub with roasted (and skinned) peanuts - skip peanuts for nut allergy though !
Raw Mango - Carrot Chutney
PIN FOR LATER
Prep time - 10 min, Cook time - 10 mins, Serves - 4
Course - Side Dish / Accompaniment ; Cuisine - South Indian, Spice Level - Medium
What you need to make Raw Mango Carrot Chutney
- 100 gram carrot (1 medium carrot)
- 200 gram Raw mango (sliced / cubed with skin on, use only tart raw mango)
- ¼ cup Coconut (grated, fresh / frozen)
- 1 teaspoon Tamarind paste
- 1 tablespoon oil
- ¼ cup coriander leaves
- ½ teaspoon fenugreek seeds (methi)
- 2 tablespoon Bengal gram (Channa dal)
- 1 tablespoon Split black gram (Urad dal)
- 2 Red chillies
- 3 green chillies
- 2 teaspoon fried gram (dalia / pottukadalai)
- 1 teaspoon jaggery
Tempering
- 1 teaspoon Oil
- 1 sprig curry leaves
- ½ teaspoon Mustard seeds
How to make Mango Carrot chutney
- In a thick bottomed pan, add 1 tablespoon oil
- Add the methi seeds, urad and channa dal. Saute till dal turns golden brown
- Add the red and green chillies, carrots and saute well for 3-4 mins till raw smell disappears
- Now add the coconut and coriander leaves
- Switch off the flame and continue sautéing till coriander leaves slightly wilt
- Cool the above mixture
- In a mixer jar / blender, grind the above mixture without adding additional water
- Now add the tamarind paste, fried gram, jaggery and cut mango pieces and pulse lightly.
- Add 3 tablespoon hot water to grind to the right consistency.
- You need a thick yet pourable consistency of the chutney
- Add salt and adjust spices. Mix well.
- Transfer to a bowl
- In a tempering pan, add 1 teaspoon oil, splutter mustard seeds and the curry leaves
- Pour this tempering over the chutney
- Mix well and serve with Idli / Dosa / Pongal / Paratha / Roti
I was paired with Rafeeda for this Mango Themed Sshhh Secretly Cooking challenge hosted by Anu. She gave me methi seeds and jaggery for making this chutney. I gave RAfeeda Milk and Vanilla with this she made thie delish Mango Float
The best Mango Carrot Chutney | Easy Chutney Recipes
A quick to make Mango Carrot Chutney is a riot of flavours and textures, and is best served with any South Indian Breakfast or with any flatbread like Roti or Paratha. 100% Gluten Free and Vegan too!
Equipment
- Thick Bottomed Pan
- Slotted Spoon
- Spice Grinder
Ingredients
- 100 gram Carrot 1 medium carrot, grated or cubed
- 200 gram Raw mango sliced / cubed with skin on, use only tart raw mango
- ¼ cup Coconut grated, fresh / frozen
- 1 teaspoon Tamarind paste Sub with 1 inch tamarind
- 1 tablespoon oil
- ¼ cup coriander leaves
- ½ teaspoon fenugreek seeds methi
- 2 tablespoon Bengal gram Channa dal
- 1 tablespoon Split black gram Urad dal
- 2 Red chillies
- 3 green chillies
- 2 teaspoon fried gram dalia / pottukadalai
- 1 teaspoon jaggery
- 1 teaspoon Oil
- 1 sprig curry leaves
- ½ teaspoon Mustard seeds
Instructions
- In a thick bottomed pan, add 1 tablespoon oil
- Add the methi seeds, urad and channa dal. Saute till dal turns golden brown
- Add the red and green chillies, carrots and saute well for 3-4 mins till raw smell disappears
- Now add the coconut and coriander leaves
- Switch off the flame and continue sautéing till coriander leaves slightly wilt
- Cool the above mixture
- In a mixer jar / blender, grind the above mixture without adding additional water
- Now add the tamarind paste, fried gram, jaggery and cut mango pieces and pulse lightly.
- Add 3 tablespoon hot water to grind to the right consistency.
- You need a thick yet pourable consistency of the chutney
- Add salt and adjust spices. Mix well.
- Transfer to a bowl
- In a tempering pan, add 1 teaspoon oil, splutter mustard seeds and the curry leaves
- Pour this tempering over the chutney
- Mix well and serve with Idli / Dosa / Pongal / Paratha / Roti
Notes
Tips to make this Mango + carrot chutney
- Use tart mango (raw) for this. If the mango isnt very tart, add more tamarind or lemon juice
- You can sub or omit the carrot here, but it really balances the tart from the mango along with giving it body
- If omitting the carrot, increase the quantity of coconut, jaggery and chillies for this recipe.
- This chutney can keep upto 2 days in the fridge
- If you don't have fried gram / daliya on hand, sub with roasted (and skinned) peanuts - skip peanuts for nut allergy though !
Tried this recipe?Let us know how it was!
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Priya Iyer says
What a beautiful chutney! Can imagine the tart, mildly sweet, spicy flavours. Thanks for sharing this unique chutney recipe.
Kalyani says
thanks Priya
Mayuri Patel says
First of all, just love your collection of chutneys. Now I know where to come when I want to make different kinds of chutneys as I usually make the peanut one and the coriander mint one. This raw mango and carrot chutney sounds interesting. Will make it soon to go with paniyaram.
Kalyani says
thanks so much, Mayuri! am sure you would love this carrot mango chutney too
Renu says
Now this is an interesting recipe with carrots and mango. Carrots will add their sweetness which will perfectly be balanced with raw mangoes. Loving it.
Kalyani says
Absolutely Renu- the balance is great in this one. thanks
Anu says
Never tried to add carrots in a chutney. Interesting recipe and I would love to try it!
Kalyani says
awesome, go for it Anu. am sure you would like it..
Jayashree T Rao says
This is a unique chutney made with mango and carrot together. The flavours are balanced with the addition of carrot. Would love to try this one with thalipeeth.
Kalyani says
great ! do try it Jayashree
Narmadha says
Mango carrot chutney looks so delicious and very unique combination. Never tried chutney with raw mango. Will try this out soon. thanks for sharing.
Kalyani says
thanks Narmadha
Sujata Roy says
I love to try different types of chutney. But never added carrot in chutney. This mango carrot chutney sounds interesting. I can imagine the lipsmackingly delicious taste. I would love to try it sometime.
Kalyani says
Thanks Sujata. Do try it sometime
Vasusvegkitchen says
Love this chutney and my MIL's favorite. I just need some hot steamed rice nd dollop rice. Loved ur chutney collection.
Kalyani says
thanks Aruna. Our favourite too
Priya Vj says
I was planning to make Maanga thigayal tomorrow but now will make this mango carrot chutney . I simply love to have the mango based chutney for dosas ..just out of the world!!
Kalyani says
awesome, do try priya
Sasmita Sahoo says
Mango Carrot chutney sounds interesting. I would love to try it sometime sure !
Kalyani says
thank you
Preethi says
Raw mango and carrot chutney sounds so innovative. I am sure it taste fabulous. Love your chutney recipes Kalyani. Bookmarking this one .
Kalyani says
thanks a lot Preethi. Truly hope you can try this sometime soon
Radha says
Brilliant idea! I love the flavor profile of this chutney. This is perfect to go with idli and dosa for us. Thanks for sharing a great recipe.
Kalyani says
Thanks Radha
Kalyani says
Thanks Radha!
Rafeeda - The Big Sweet Tooth says
This chutney would taste amazing with some dosas or even just as side to rice! Totally delightful...
Kalyani says
Thanks so much !