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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!

The best Mango Carrot Chutney | Easy Chutney Recipes

Kalyani
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!
5 from 15 votes
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Accompaniment, Chutney, Side Dish
Cuisine South Indian
Servings 4 servings

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
  1. Use tart mango (raw) for this. If the mango isnt very tart, add more tamarind or lemon juice
  2. You can sub or omit the carrot here, but it really balances the tart from the mango along with giving it body
  3. If omitting the carrot, increase the quantity of coconut, jaggery and chillies for this recipe.
  4. This chutney can keep upto 2 days in the fridge
  5. If you don't have fried gram / daliya on hand, sub with roasted (and skinned) peanuts - skip peanuts for nut allergy though !
Keyword breakfast chutneys, Chutney, Easy Side, Mango Chutney, Mango Recipes, Seasonal, Side dish for Idli Dosa, Summer Recipes
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