Tomato carrot chutney

Written by: 7aumsuvai

Chutney prepared with tomato and carrot, which gives nice flavor to the chutney that goes well with hot idly and crispy dosai. I have already posted other versions of tomato chutneys which you can find here.

Tomato carrot chutney


Serves 3 to 4 people

      • 3 nos - Onion (small sized)
      • 2 nos - Tomato (medium sized)
      • 1 no - Carrot (small sized)
      • 2 or 3 nos - Green chillies (or as needed)
      • 3 nos - Garlic
      • 1 pinch - Tamarind
      • 1 tbsp - Coriander leaves
      • Salt to taste


      • 1 tbsp - Oil
      • 1/4 tsp - Mustard seeds
      • 1/4 tsp - Split black gram / ulunthu
      • 4 or 5 nos - Curry leaves
      • 2 pinches - Asafoetida

Tomato carrot chutney process

Preparation method:

  1. Heat oil in a pan, season with items given in the list for seasoning. Then add garlic and green chillies, saute for few seconds.
  2. Add onion and carrot along with little salt, saute until carrot is 1/2 done. Then add tomato, tamarind and coriander leaves, saute until they are well cooked.
  3. Allow them to cool completely and grind them along with required salt to a coarse paste. Tomato carrot chutney is ready, serve with hot idly or dosai.

Tomato carrot chutney


  • If you wish you can once again season this chutney with mustard seeds, ulunthu, curry leaves and asafoetida at the end.
  • Do not add too much tamarind as it will make the chutney very sour. Just add a pinch of tamarind.
  • Do not grind chutney to a fine paste. It should be grinded coarsely.

 Tomato carrot chutney


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