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

Prep Time: 10

Cook Time: 20

Total Time: 30

Course: condiments

Cuisine: tamil

Servings: servings

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.
2 teaspoons Oil, 1 teaspoon Mustard seeds, 1 Medium Onion, chopped, 2~3 Green Chilies*, chopped, 2 Medium Carrots, peeled and grated or coarsely chopped, about 2 cups, 1 Medium Tomato, chopped, To taste Salt, 1 teaspoon Tamarind paste
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.
2 teaspoons Oil, ½ teaspoon Mustard seeds, ½ teaspoon Urad dal, optional, 1~2 Dry red chilies (optional), 6~8 Curry leaves

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.

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