Carrot Thokhail or Chutney

Recipe by
Total Time:
45-60 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • Carrots - 4 (big)
  • Mustard - 1 tsp
  • White Urad dal - 1 tsp
  • Red Chillies - 5

How to Make Carrot Thokhail or Chutney

  • Wash the carrots, peel off the skin, and grate them.
  • Add oil to a frying pan. When the oil is hot, add mustard, let it pop, and add the urad dal.
  • Deep fry the urad dal till light brown and then add the red chilli.
  • Take this mix out off the frying pan and let it cool.
  • Now add the grated carrots to the pan and fry till the raw smell from the carrot goes away; make sure that you don't fry it for too long. Let it cool.
  • Then, grind the mix first, and when it has powdered well, add the grated carrots to it.
  • Grind the whole mix without adding too much water.
  • When everything has mixed well and turned into a thick paste, stop grinding.
  • Your carrot chutney is ready!