Carrot Chutney Recipe: A Vibrant Indian Condiment
Carrot Chutney, a delightful side dish from the heart of Indian cuisine, offers a unique blend of flavors that complement a variety of dishes. This chutney, bursting with the natural sweetness of carrots and the heat of dry red chillies, makes for an exquisite pairing with Kanchipuram Idlis, Phulkas, or Neer Dosa. The vibrant orange hue and fragrant spices elevate any meal, making it a staple in many households.
Ingredients
| Ingredient | Quantity |
|---|---|
| Carrots (Gajjar) | 3 medium-sized |
| Dry Red Chillies | 8 |
| Mustard Seeds | 1 tablespoon + 1 teaspoon |
| Jaggery | 1 teaspoon |
| Salt | To taste |
| Sunflower Oil | 1 tablespoon |
| Curry Leaves | 5-6 leaves |
Nutritional Information (per serving)
| Nutrient | Amount (approximate) |
|---|---|
| Calories | 60 |
| Protein | 1 g |
| Fat | 3 g |
| Carbohydrates | 10 g |
| Fiber | 2 g |
| Sugar | 3 g |
Preparation Time: 75 minutes
Cooking Time: 15 minutes
Total Time: 90 minutes
Servings: 6
Instructions
-
Soak the Ingredients:
Begin your Carrot Chutney by soaking the dry red chillies and mustard seeds in just enough water for at least 1 hour. This softens them, allowing for a smoother blend. -
-
Prepare the Carrots:
While the chillies and mustard are soaking, finely chop the carrots. It is crucial to chop them instead of grating to achieve the desired texture in the chutney. -
Blend the Spices:
In a mixer grinder, create a fine paste using the soaked red chillies and mustard seeds. Next, add three-quarters of the chopped carrots and pulse the mixture a few times. The goal is to incorporate the carrots without turning them into a complete paste; a slightly chunky texture enhances the chutney’s appeal. -
Tempering:
Heat the sunflower oil in a pan over medium heat for tempering. Once hot, add 1 teaspoon of mustard seeds and allow them to crackle, releasing their nutty aroma. -
Add Curry Leaves:
Toss in the curry leaves, frying them until they become crispy. This step infuses the oil with a fragrant, earthy flavor. -
Combine and Cook:
Add the ground carrot mixture and the remaining chopped carrots to the pan. Pour in 1/4 cup of water, and season with salt and jaggery. Stir well to combine all the ingredients. -
Simmer:
Allow the mixture to come to a gentle boil, then reduce the heat and simmer on low flame until the oil separates from the chutney. This typically takes about 10-15 minutes. Stir occasionally to prevent sticking. -
Cool and Store:
Once cooked, remove the chutney from heat and let it cool down. Transfer the cooled chutney to an air-tight jar for storage. It can be refrigerated for up to two weeks. -
Serve:
Carrot Chutney is best served with Kanchipuram Idlis, warm Phulkas, or crispy Neer Dosa. Enjoy the burst of flavors and the delightful contrast of textures!
Tips for the Perfect Carrot Chutney
- Adjust the Heat: If you prefer a milder chutney, reduce the number of dry red chillies or deseed them before soaking.
- Adding Tang: For a tangy twist, consider adding a teaspoon of tamarind paste or a squeeze of lemon juice just before serving.
- Experiment with Spices: Feel free to customize the spices according to your palate. A pinch of turmeric or a dash of asafoetida can add a unique flavor profile.
- Serving Suggestions: Pair this chutney not just with Indian breads and rice dishes, but also as a flavorful dip for snacks or a spread for sandwiches.
This Carrot Chutney is not just a condiment; it is a celebration of flavors that showcases the essence of Indian culinary tradition. Whether you’re enjoying it at home or sharing it with friends, this vibrant chutney is sure to impress!
