Chutneys, Condiments

The best Mango Carrot Chutney | Easy Chutney Recipes

Name: The best Mango Carrot Chutney | Easy Chutney Recipes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 100 gram Carrot (1 medium carrot, grated or cubed); 200 gram Raw mango (sliced / cubed with skin on, use only tart raw mango); 1/4 cup Coconut (grated, fresh / frozen); 1 tsp Tamarind paste (Sub with 1 inch tamarind); 1 TBSP oil; 1/4 cup coriander leaves; 1/2 tsp fenugreek seeds (methi); 2 TBSP Bengal gram (Channa dal); 1 TBSP Split black gram (Urad dal); 2 Red chillies; 3 green chillies; 2 tsp fried gram (dalia / pottukadalai); 1 tsp jaggery; 1 tsp Oil; 1 sprig curry leaves; 1/2 tsp Mustard seeds

June 25, 2023

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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!

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.

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!

Click below to check out more tasty chutney recipes you can make for breakfast / evening snacks

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Red Cabbage Chutney | Purple Cabbage Chutney | Cabbage Pachadi

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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.

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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

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Instant Raw Mango Pickle | Vendhaya Mangai

An instant cut mango pickle with the goodness of fenugreek and mustard.

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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

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Mangai Thokku | Raw Mango Thokku

Mangai Thokku is a gluten free, vegan Spicy Dip made with Raw Mangoes and freshly ground spice powder

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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)
1/4 cup Coconut (grated, fresh / frozen)
1 tsp Tamarind paste
1 TBSP oil
1/4 cup coriander leaves
1/2 tsp fenugreek seeds (methi)
2 TBSP Bengal gram (Channa dal)
1 TBSP Split black gram (Urad dal)
2 Red chillies
3 green chillies
2 tsp fried gram (dalia / pottukadalai)
1 tsp jaggery

Tempering

1 tsp Oil
1 sprig curry leaves
1/2 tsp Mustard seeds

How to make Mango Carrot chutney

In a thick bottomed pan, add 1 TBSP 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 TBSP 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 tsp 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