Carrot Chutney Recipe: The Indian Sensation

Carrot Chutney is an Indian traditional side dish made by grinding grated carrots with spices and onions. The chutney is a delicious but healthy choice for a side dish. It is liked by people who do not even like carrot curry. The combination of sweetness and spices in this chutney give this recipe an irresistible touch.

The Carrot Chutney Recipe combines the sweetness of carrot with the spices of green chilli, accompanied by mustard seeds and tamarind paste.

Carrot Chutney Recipe – Everything You Need To Know:

The Carrot Chutney Recipe consists of four main ingredients: carrots, green chilli, mustard seeds and tamarind paste. The recipe can be prepared in only half an hour and served to at least 6 individuals. It is very easy to make and involves basic, inexpensive ingredients.

Carrot Chutney can be served with white rice, on top of a chapatti as well as a side dish for traditional Indian food such as Idli, Dosa and Uttapam. It is also sometimes used as a sandwich spread or as a dip for chips.

Carrot Chutney Ingredients

• 1 Onion: Both regular onions or pearl onions can be used for this recipe.
• 2 Carrots: Make sure to use peeled and grated carrots.
• 3 Green Chilli: Make sure to remove the seeds from the chillies to tone down the spiciness.
• 1 Tomato: Fresh tomato is used in this recipe, but canned tomatoes can also be used.
• 2 tsp Oil: Oil is used to fry the onions and brown them.
• 1 tsp Mustard Seeds: Mustard seeds add a nutty, earthy flavor as well as added texture.
• 1 tsp Tamarind Paste: Tamarind Paste is used to balance the spice and sweetness.

To temper:

• 2 tsp Oil: Use any neutral oil.
• 1/2 tsp Mustard Seeds: Mustard seeds add texture to the temper sauce.
• 8 Curry Leaves: Curry leaves have a pungent taste and unique aroma.

How To Make Carrot Chutney?

1. Take a medium sized frying pan and heat the oil. Add mustard seeds and once they start spluttering, add the onions and green chillies.
2. Cook for about 5 minutes or until the onions are lightly browned at the edges.
3. Add the carrots and cook for a further 2 to 3 minutes. Then, stir in the tomatoes and cook further for 5 minutes or until the tomatoes are mushy.
4. Add salt and the tamarind paste. Mix the ingredients well and then turn off the heat.
5. Allow the mixture to cool down for 10 to 15 minutes. Using a food processor, blend the carrot chutney into a smooth mixture. Add a splash of water if required.
6. Take a small saucepan and heat oil. Add the mustard seeds and curry leaves. Once the seeds start to splutter, turn off the heat.
7. Add this tempering to the chutney, mix well and serve!

Also Try: Chilli Con Carne Spice Mix Recipe

Tips To Make The Best Carrot Chutney

Follow these tips and tricks for the best possible results on this Carrot Chutney Recipe:

• Use regular onions due to their availability. However, if available, pearl onions can also be used for extra flavor.
• Both fresh tomatoes or canned tomatoes can be used to prepare the carrot chutney.
• Adjust the amount of red chillies to your spice level.
• Use either tamarind paste or lemon juice to balance the amount of spice and sweetness in this recipe.

Carrot Chutney Recipe FAQs

How long can you store Carrot Chutney for?

Carrot Chutney Recipe can be stored in the refrigerator for up to 5 days in an airtight container. Make sure the chutney is stored in a clean, dry airtight container.

What can I serve with Carrot Chutney?

Carrot Chutney can be served with white rice, on top of a chapatti as well as a side dish for traditional Indian food such as Idli, Dosa and Uttapam.

Carrot Chutney Recipe Card