Andhra Style Carrot Chutney Recipe
Introduction
Chutneys are an essential component of Indian cuisine, adding bold flavors to any dish. This Andhra Style Carrot Chutney offers a unique twist, combining the natural sweetness of carrots with the heat of dry red chillies, along with a balance of jaggery’s sweetness. It’s a spicy, sweet, and tangy condiment that’s sure to elevate your meal, whether paired with soft Kanchipuram Idlis, warm Phulkas, or crispy Neer Dosa. The best part? It’s not only delicious but also healthy, offering the goodness of carrots and spices in one delightful side dish. If you’re looking to try something new, this chutney will certainly surprise and satisfy your taste buds.
Ingredients
Main Ingredients:
| Ingredient | Quantity |
|---|---|
| Carrots (Gajjar) | 3 medium-sized carrots |
| Dry Red Chillies | 8 pieces |
| Mustard Seeds (Rai/Kadugu) | 1 tablespoon |
| Jaggery | 1 teaspoon |
| Salt | To taste |
For Tempering:
| Ingredient | Quantity |
|---|---|
| Oil | 1 tablespoon |
| Mustard Seeds (Rai/Kadugu) | 1 teaspoon |
| Curry Leaves | 5-6 leaves |
Allergen Information
This recipe contains mustard seeds, which are a common allergen for some individuals. It is important to verify that none of the ingredients, particularly mustard seeds, are problematic for anyone consuming the chutney. The recipe is vegetarian-friendly, making it suitable for those following a vegetarian diet.
Dietary Preferences
- Vegetarian: This chutney is completely plant-based, perfect for vegetarians.
- Gluten-Free: The ingredients used in this chutney are naturally gluten-free, making it a suitable option for those with gluten sensitivities or celiac disease.
- Refined Sugar-Free: This chutney uses jaggery as a sweetener, making it a more natural choice than using refined sugars.
Preparation & Cooking Instructions
Step 1: Prep the Ingredients
- Begin by soaking the dry red chillies and mustard seeds in enough water for at least 1 hour to soften them. This step is crucial to ensure that the chutney has a smooth texture without any coarse or hard bits.
- While the spices are soaking, finely chop the carrots (do not grate them). The finely chopped carrots add texture and help in achieving the right consistency for the chutney.
Step 2: Grinding the Spices and Carrots
- After the chillies and mustard seeds have soaked, drain them and blend them into a fine paste using a mixer or grinder. This paste will serve as the base for the chutney’s flavor.
- In the grinder, add 3/4th of the chopped carrots, and blend quickly for just a few seconds. This will break them down slightly, but it’s important not to make it into a paste. You want the chutney to retain some texture.
Step 3: Tempering the Spices
- In a pan, heat 1 tablespoon of oil on medium heat. Add 1 teaspoon of mustard seeds to the pan, letting them crackle for a few seconds. This will release the mustard flavor and aroma.
- Add curry leaves and let them crisp up in the hot oil. The curry leaves contribute to the fragrant, earthy flavor of the chutney.
Step 4: Cooking the Chutney
- Once the mustard seeds have crackled and the curry leaves have turned crisp, add the ground paste of red chillies and mustard, along with the remaining 1/4th of the chopped carrots into the pan.
- Pour in 1/4 cup of water, and mix everything thoroughly. Add salt and jaggery to the pan. Stir the ingredients together to combine the spices and carrots. Let the mixture cook on a low flame for around 10-15 minutes, until the oil separates from the chutney.
Step 5: Cooling and Storing
- Once the chutney has cooked down and the oil has separated, remove it from the heat and allow it to cool completely.
- Once cooled, transfer the chutney into an airtight jar for storage. This chutney can be stored for up to a week in the refrigerator.
Tips for Serving
This Andhra Style Carrot Chutney is incredibly versatile and can be served with various Indian dishes. Some of the best pairings include:
- Kanchipuram Idlis: Soft, steamed rice cakes with a slightly spongy texture, perfect for dipping into this flavorful chutney.
- Phulkas: Light, unleavened Indian flatbreads that go perfectly with the spice and sweetness of the chutney.
- Neer Dosa: Thin, delicate rice crepes from South India that are ideal for scooping up chutney.
Feel free to experiment and serve this chutney alongside other rice dishes or even as a side to roasted vegetables. It’s a fantastic way to add a burst of flavor to any meal.
Conclusion
This Andhra Style Carrot Chutney combines the best of both worlds—spicy and sweet—while remaining incredibly simple to make. It brings a refreshing change from the usual chutneys and packs a punch of flavor in every bite. Whether you are preparing a traditional meal or adding a twist to your everyday dishes, this chutney is sure to impress. With its vibrant color, unique taste, and health benefits from carrots and spices, this chutney deserves a place on your table. Give it a try and add an authentic South Indian touch to your next meal.
