Indian Carrot Chutney Recipe

Looking for an easy chutney recipe? Then try this Indian style carrot chutney that is spicy and delicious. It is perfect to serve with dosa, idli or even rice.

Recipe is very easy to make. All you need is just a few basic ingredients and you have a tasty condiment or side dish in no time.

About the Recipe

My family enjoys spicy chutneys aka pachadi. So, I am always looking for new chutney recipes to add to my repertoire. Like this delicious onion chutney or this sorakaya thokku pachadi.

This carrot and onion chutney recipe came about when I bought a big bag of carrots from Costco. I made this to go along with poha dosa and it was quite a hit with the family.

This is a nice variation to the regular coconut or peanut chutney You might expect this to be sweet with the use of carrot and onions. But the use of green chilies makes this a spicy chutney instead. It is also a great way to hide carrots since my son is not a big fan of them.

Serve this spicy carrot chutney with dosa, idli or mix it with rice. It is perfect as sandwich spread or as a dip for chips. Do try this delicious recipe, I am sure you will love it as much as my family does.

Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

Here are the ingredients you need to make this carrot pachadi recipe:

• Carrot - peeled and grated
• Onion - I use regular yellow onion. But if you have shallots or peal onions on hand then use them for extra flavor.
• Tomato - fresh tomato is best but feel free to use canned diced tomatoes.

Other ingredients you need are:

• Green chilies - depending on your spice tolerance, you can use either Thai, serrano or jalapeno chilies. Remove the seeds from the chilies to tame down the spiciness.
• Tamarind or lemon juice - to balance the spice and the sweetness.
• Mustard seeds
• Urad dal
• Curry leaves
• Oil and salt

Instructions

For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

Here is how to make Indian spicy carrot chutney recipe:

Heat oil in a medium size sauté pan on medium heat. Add mustard seeds and once they start spluttering add the onions and green chilies. Cook till onions are lightly browned around the edges, about 3~5 minutes.

Add carrot and cook for 2~3 minutes. Then stir in tomatoes and cook for 3~4 minutes or until tomatoes are mushy. Add the salt and tamarind paste. Mix well and turn off the heat.

Let the mixture cool for 10~15 minutes. Blend the chutney into a smooth mixture. Add a splash of water if the blade refuses to turn.

Heat oil in a small saucepan; add the mustard seeds, urad dal & dry red chili (if using) and curry leaves. Once the seeds start to splutter and dal turns golden, turn off the heat and add the tempering to the chutney. Mix well and serve.

Expert Tips

• I use regular yellow onion because they are easily available. But if you have shallots or peal onions on hand then use them for extra flavor.
• I recommend using fresh tomato in this recipe. But feel free to use ½ cup canned diced tomatoes.
• Depending on your spice tolerance, you can use either Thai, serrano or jalapeno chilies. Remove the seeds from the chilies to tame down the spiciness.
• Use either tamarind or lemon juice to balance the spice and the sweetness carrot pachadi recipe.
• Store leftover chutney in an airtight container for up to 4 days in the refrigerator.

You might also like

Here are a few more Indian recipes with carrots:

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Recipe Card

Carrot-Onion Chutney

This Carrot chutney is spicy and delicious. It is perfect to serve with dosa, idli or even rice. Recipe is easy to make with few ingredients.

Author: Pavani

Print Pin Rate

Cook ModePrevent your screen from going dark

Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Total Time: 30 minutes mins

Course: condiments

Cuisine: tamil

Servings: 6 servings

Ingredients

1x2x3x

• 2 teaspoons Oil
• 1 teaspoon Mustard seeds
• 1 Medium Onion, chopped
• 2~3 Green Chilies*, chopped
• 2 Medium Carrots, peeled and grated, about 2 cups
• 1 Medium Tomato, chopped
• To taste Salt
• 1 teaspoon Tamarind paste

For Tempering:

• 2 teaspoons Oil
• ½ teaspoon Mustard seeds
• ½ teaspoon Urad dal, optional
• 1~2 Dry red chilies (optional)
• 6~8 Curry leaves

Instructions

• Heat oil in a medium size saute pan on medium heat. Add mustard seeds and once they start spluttering add the onions and green chilies. Cook till onions are lightly browned around the edges, about 3~5 minutes.

  Add carrot and cook for 2~3 minutes. Then stir in tomatoes and cook for 3~4 minutes or until tomatoes are mushy. Add the salt and tamarind paste. Mix well and turn off the heat.
• Let the mixture cool for 10~15 minutes. Blend the chutney into a smooth mixture. Add a splash of water if the blade refuses to turn.
• Heat oil in a small saucepan; add the mustard seeds, urad dal & dry red chili (if using) and curry leaves. Once the seeds start to splutter and dal turns golden, turn off the heat and add the tempering to the chutney. Mix well and serve.

Notes

• I use regular yellow onion because they are easily available. But if you have shallots or peal onions on hand then use them for extra flavor.
• I recommend using fresh tomato in this recipe. But feel free to use ½ cup canned diced tomatoes.
• Depending on your spice tolerance, you can use either Thai, serrano or jalapeno chilies. Remove the seeds from the chilies to tame down the spiciness.
• Use either tamarind or lemon juice to balance the spice and the sweetness carrot pachadi recipe.
• Store leftover chutney in an airtight container for up to 4 days in the refrigerator.

Nutrition

Calories: 52kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 41mg | Potassium: 155mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3628IU | Vitamin C: 26mg | Calcium: 20mg | Iron: 1mg

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