Carrot Chutney Recipe (गाजर की चटनी रेसिपी)
Indulge in the delightful flavors of Indian cuisine with this vibrant and tangy Carrot Chutney, a versatile side dish that perfectly complements breakfast staples such as Kanchipuram idli, masala dosa, or any other dosa. The combination of fresh carrots with the warmth of spices creates a refreshing accompaniment that is both nutritious and delicious.
Ingredients
| Ingredients | Translated Ingredients |
|---|---|
| 3 गाजर (गाजर को बारीक काट लें) | 3 carrots (finely chopped) |
| 1 बड़ा चमच राइ | 1 tablespoon mustard seeds |
| 1 छोटा चमच गुड़ | 1 teaspoon jaggery |
| 8 सुखी लाल मिर्च | 8 dry red chillies |
| नमक – स्वाद अनुसार | Salt – as per taste |
| 1 बड़ा चमच तेल | 1 tablespoon oil |
| 6 कढ़ी पत्ता | 6 curry leaves |
Nutritional Information (per serving)
| Nutritional Components | Values |
|---|---|
| Serving Size | 1/6 of the total recipe |
| Calories | Approximately 50 kcal |
| Protein | 1 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 2 g |
| Sugars | 2 g |
| Fat | 2 g |
| Saturated Fat | 0.3 g |
| Sodium | Varies (based on salt added) |
Preparation Time
- Prep Time: 75 minutes
- Cook Time: 15 minutes
- Total Time: 90 minutes
- Servings: 6
- Cuisine: Indian
- Course: Side Dish
- Diet: Vegetarian
Instructions
To craft this delicious Carrot Chutney, begin by soaking the dry red chillies and mustard seeds in water for approximately 1 hour, allowing them to soften and release their flavors. While they soak, finely chop the fresh carrots, ensuring they are ready for the blending process.
Once the soaking time is complete, drain the chillies and mustard seeds, then transfer them to a mixer grinder. Add about 3/4 of the chopped carrots to the grinder and blend the mixture, aiming for a coarse texture rather than a fine paste. The slight chunkiness adds to the chutney’s character. Once blended, scoop the mixture into a bowl and set aside.
Next, for tempering, heat 1 tablespoon of oil in a small pan over medium heat. Add 1 teaspoon of mustard seeds to the hot oil, allowing them to sputter and pop for about 10 seconds, releasing their aromatic oils. Following this, incorporate 6 curry leaves into the oil, allowing them to crisp up for an additional 10 seconds.
Now, add the ground carrot mixture to the pan, along with the remaining chopped carrots. Pour in approximately 1/4 cup of water, followed by salt to taste and 1 teaspoon of jaggery. Allow the mixture to simmer on low heat for 5 to 7 minutes, letting the flavors meld beautifully.
Once cooked, turn off the heat and allow the chutney to cool completely. It can be served immediately or transferred to an airtight container for storage.
This vibrant Carrot Chutney serves as an exquisite side dish that pairs wonderfully with Kanchipuram idli, masala dosa, or any type of dosa, adding a burst of flavor and a hint of sweetness that is sure to elevate your meal. Enjoy this delightful chutney as part of your next breakfast spread or as a flavorful accompaniment to your favorite Indian dishes.
With its enticing flavors and nutritional benefits, this Carrot Chutney will undoubtedly become a beloved addition to your culinary repertoire, inviting your family and friends to enjoy the vibrant tastes of Indian cuisine.
