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–+ servings

Carrot Chutney (Pachadi)

A vibrant South Indian chutney made from sautéed carrots, chilies, and spices, finished with a flavorful tempering. A delicious and nutritious accompaniment to dosa, idli, or rice.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 servings
Calories 58 kcal
Protein1 g
Fiber2 g
Fat3 g
Carbohydrates7 g

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) dry red chilies - broken
  • 5-6 fresh 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.
    Whole spices sizzling in oil for the tempering of carrot chutney
  • Once fragrant, add: 1 tablespoon sesame seeds, 3 cloves garlic. Sauté until garlic is lightly golden.
    Garlic cloves, red chilies, and sesame seeds added to the hot spice tempering mix
  • Add: 1 tamarind, 2 dry red chilies, and 5-6 fresh curry leaves (optional)

Cook the vegetables:

  • Add 2 cup carrots, ½ cup cilantro and ½ teaspoon salt.
    Chopped cilantro added to sautéed carrot and spice mixture
  • Sauté everything for 3-4 minutes. Close the lid and let it cook for at least 5 minutes, until the carrots soften.
    Lid covering the pan to steam and soften carrots for the chutney

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.
    Adding water to the cooked mixture in a blender for a smooth chutney consistency
  • Transfer to a bowl to serve. Add additional tempering if preferred.
    Smooth and creamy carrot chutney served in a bowl after blending

NUTRITION

Nutrition Facts
Carrot Chutney (Pachadi)
Serving Size
 
1 serving (60g)
Amount per Serving
Calories
58
% Daily Value*
Protein
 
1
g
2
%
Carbohydrates
 
7
g
2
%
Fiber
 
2
g
8
%
Sugar
 
2
g
2
%
Fat
 
3
g
5
%
Potassium
 
176
mg
5
%
Sodium
 
226
mg
10
%
Calcium
 
44
mg
4
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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