Have you ever thought carrots could be turned into chutney? It might not be the first thing that comes to mind, but carrot chutney (or pachadi) is a quick and flavorful side dish that helps balance any plate. I make it when I want something that feels fresh, slightly tangy, and goes with pretty much everything—from rice and dal to dosa or upma. It’s also a great way to use up carrots before they go soft in the fridge.
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Ingredients for Carrot Chutney
Here’s a quick breakdown of what goes into this chutney and why:
- Carrots – The star of the show. Naturally sweet and full of fiber, they blend into a smooth chutney and pair well with the spices.
- Cilantro – Adds freshness and color.
- Tamarind – Brings the tang. If you like a little more sourness, increase this slightly.
- Red chilies – For heat. Adjust to your taste.
- Garlic – For depth and flavor.
- Sesame seeds, coriander, fenugreek, mustard, dals – These form the tempering and give the chutney a nutty, spiced base.
- Salt and oil – Essential for flavor and cooking.
See recipe card for quantities.
Instructions
Temper spices, soften carrots, and blend!
- Temper spices in hot oil
- Add sesame seeds, garlic, and red chilies.
- Add Carrots.
- Add Cilantro.
- Cook until soften.
- Cool the mixture down.
- Blend using water.
- Serve!
Carrot Chutney Substitutions and Swaps
- No tamarind? Use a squeeze of lemon juice.
- No cilantro? You can skip it or sub with a handful of mint for a different twist.
- Missing a few tempering spices? Don’t stress. Even with just mustard, garlic, and chilies, it’ll still work.
Variations
- Add coconut – Blend in 1–2 tablespoon grated coconut for a creamier texture.
- Use beets – Swap some or all of the carrots for beets if you want a deeper color and earthier flavor.
- Spicy version – Double the red chilies and add a pinch of black pepper.
Equipment
All you need is:
- A spatula and lid
- A small pan for tempering
- A blender (a basic one works fine)
Storage
- Store in an airtight container in the fridge for up to 4 days.
- No reheating needed. Just let it sit at room temp for 10 minutes before serving if it's been in the fridge.
- Freezing isn’t ideal—fresh chutney tastes best.
Top Tip
Let the mixture cool fully before blending. It helps the chutney blend smoother and keeps your blender from steaming up.
Nutrition
One serving of Carrot Chutney (Pachadi), which is 1 serving (60g), contains 58 calories with 1g of protein, 2g of fiber and 7g of carbs.
Carrot Chutney FAQs
Yes, just sauté them a little longer so they soften fully.
Definitely. It's a great dosa sidekick.
Yes. No dairy, no gluten.
You can, though you’ll lose some flavor. Try adding a pinch of hing instead.
Add a little water and blend again until it reaches the consistency you like.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Carrot Chutney (Pachadi):
Carrot Chutney (Pachadi)
Equipment
- 1 Frying Pan
- 1 Wooden spoon
- 1 Blender
Ingredients
Tempering Spices
- 1 tablespoon (0.5 tablespoon) oil
- ½ teaspoon (0.5 teaspoon) mustard seeds
- ½ teaspoon (0.5 teaspoon) urad dal
- ½ teaspoon chana dal
- 1 teaspoon fenugreek seeds
- 1 tablespoon coriander seeds
- 1 tablespoon sesame seeds
Aromatics & Seasoning
- 3 cloves garlic
- 1 tamarind - small piece or ½ teaspoon paste
- 2 (1) dried red chili - broken
- 5-6 curry leaves - (optional)
Main Ingredients
- 2 cup (300 g) carrots - peeled and grated
- ½ cup cilantro
- ½ teaspoon (0.5 teaspoon) salt - adjust to taste
- ¼ cup (59.15 ml) water - adjust for consistency
Instructions
Prepare Tempering:
- Heat 1 tablespoon oil in a pan.
- Add the following and let them crackle: ½ teaspoon mustard seeds, ½ teaspoon urad dal, ½ teaspoon chana dal, 1 teaspoon fenugreek seeds, and 1 tablespoon coriander seeds.
- Once fragrant, add: 1 tablespoon sesame seeds, 3 cloves garlic. Sauté until garlic is lightly golden.
- Add: 1 tamarind, 2 dried red chili, and 5-6 curry leaves (optional)
Cook the vegetables:
- Add 2 cup carrots, ½ cup cilantro and ½ teaspoon salt.
- Sauté everything for 3-4 minutes. Close the lid and let it cook for at least 5 minutes, until the carrots soften.
Blend the chutney:
- Let the mixture cool a bit. Transfer to a blender and blend with ¼ cup water until smooth. Add more water if needed to adjust the consistency.
- Transfer to a bowl to serve. Add additional tempering if preferred.
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