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Carrot Chutney

27 Jan

Carrot Pachadi.

Carrot chutney is a very colorful healthy chutney made with carrots. Carrots are cooked in oil till soft. Carrots can also be pressure cooked. The cooked carrots are ground into fine paste along with green chiles and tamarind. Finally tempering is prepared with garlic and chana dal along with others and added to the carrot chutney.
Makes: around 1 cup of Carrot Chutney.


Carrot 4 – 5 Medium
Tamarind 1 inch Sized Ball
Green Chiles 2 – 4
Salt to taste


Garlic 2 Cloves
Chana Dal 1/4 tsp
Urad Dal 1/4 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Broken Red Chiles 2
Asafoetida a pinch
Curry Leaves 4
Oil 2 tsps

Method of preparation:

Peel, remove ends and wash the carrots.
Remove stems, wash and chop green chiles.
Soak tamarind in few tablespoons of warm water for sometime.
Alternatively, microwave the tamarind with few tablespoons of water to turn it soft.
Extract all the thick tamarind juice and discard any fibers.
Peel and lightly mash garlic cloves.

Grate the carrots and keep aside.
Heat a tsp of oil in a pan, add green chiles.
Fry for few seconds, add carrots, tamarind extract and salt.
Cook covered until carrots turn soft.

Grind the carrots along with green chiles and tamarind into smooth paste.
Remove the carrot chutney onto a bowl.

Heat tsp oil in a pan, add all talimpu ingredients in order.
When chana dal changes color, remove from heat and add to the carrot chutney.
Mix well and serve carrot chutney with idly, dosa etc..
Notes: Make sure carrots are not overcooked.

Suggestions: Adjust the amount of green chiles for spice and tamarind for sourness depending on the sweetness of the carrots.
Variations: Alternatively, pressure cook or steam the whole carrots and then grind them along with fried green chiles and tamarind extract.
Other Names: Carrot Pachadi, Gajar Chutney, Carrot Chutney.