Carrot Chutney Recipe – South Indian Style with Tamarind & Mustard Seeds

Last Updated on 2 months by Neha Deshmukh

Carrot Chutney Recipe – South Indian Style with Tamarind & Mustard Seeds

Hey everyone! If you’re anything like me, you’re always on the lookout for a vibrant, flavorful chutney to brighten up your South Indian meals. This Carrot Chutney is a total game-changer. It’s sweet, tangy, and has a lovely little kick – perfect with dosas, idlis, or even a simple bowl of rice. I first made this when I was trying to sneak more veggies into my kids’ diet, and honestly, it’s become a family favorite! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This isn’t your average chutney. The combination of sweet carrots, tangy tamarind, and the delightful pop of mustard seeds is just chef’s kiss. It’s surprisingly easy to make, comes together in under 30 minutes, and is a fantastic way to add a burst of flavor to your plate. Plus, it’s a great way to use up any carrots you have on hand!

Ingredients

Here’s what you’ll need to whip up this delicious chutney:

• 2 teaspoons Oil
• 1 teaspoon Mustard seeds
• 1 medium Onion, finely chopped
• 2-3 Green Chilies, chopped (adjust to your spice preference!)
• 2 medium Carrots, grated
• 1 medium Tomato, chopped
• 1 teaspoon Tamarind paste
• 2 teaspoons Oil (for tempering)
• 0.5 teaspoon Mustard seeds (for tempering)
• 0.5 teaspoon Urad dal (split black lentils)
• 1-2 Dry red chilies, broken into pieces
• 6-8 Curry leaves

Ingredient Notes

Let’s talk about a few key players in this recipe. These aren’t just ingredients; they’re flavor powerhouses!

• Tamarind Paste: This is essential for that signature South Indian tang. It adds a lovely sourness that balances the sweetness of the carrots. You can find it at most Indian grocery stores, or even make your own!
• Mustard Seeds: These tiny seeds are a staple in South Indian cooking. When heated, they pop and release a wonderfully nutty, pungent aroma. Don’t skip the tempering – it’s where a lot of the magic happens.
• Curry Leaves: Fresh curry leaves are a must! They have a unique, citrusy fragrance that elevates the entire dish. If you can grow your own, even better!

Step-By-Step Instructions

Alright, let’s get down to business. Here’s how to make this amazing Carrot Chutney:

1. First, heat 2 teaspoons of oil in a pan over medium heat. Once hot, add 1 teaspoon of mustard seeds. Wait for them to splutter – that’s when you know they’re ready to party!
2. Now, add the chopped onion and green chilies. Sauté them until the onions turn a beautiful golden brown.
3. Next, toss in the grated carrots and cook for about 2-3 minutes, until they start to soften slightly.
4. Add the chopped tomato and cook until it softens and breaks down a bit.
5. Time for the tang! Stir in the tamarind paste and a pinch of salt. Cook for another minute, then remove the pan from the heat and let the mixture cool down.
6. Once cooled, transfer the mixture to a blender and blend until you have a smooth, vibrant paste.
7. Now for the tempering! In a separate small pan, heat 2 teaspoons of oil. Add 0.5 teaspoon of mustard seeds and let them splutter.
8. Add the urad dal and dry red chilies. Fry until the urad dal turns golden brown.
9. Finally, add the curry leaves and let them sizzle for a few seconds.
10. Pour this glorious tempering over the blended chutney and mix well.

Expert Tips

• Don’t overcrowd the pan when sautéing the onions. Cook them in batches if necessary to ensure they brown properly.
• Adjust the amount of green chilies to suit your spice preference. I usually go with 2-3, but feel free to add more if you like it hot!
• For a smoother chutney, you can add a tablespoon of water while blending.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level Adjustment:
  • Mild: Reduce the number of green chilies to 1 or omit them altogether.
  • Medium: Stick with 2-3 green chilies.
  • Hot: Add an extra green chili or a pinch of red chili powder.
• Festival Adaptations: During Pongal or Onam, this chutney is a wonderful accompaniment to traditional dishes like Pongal, Sambar, and Sadya.
• Regional Variations: In some parts of Tamil Nadu, they add a small piece of ginger while sautéing the onions. In Karnataka, you might find a touch of jaggery for extra sweetness.

Serving Suggestions

This Carrot Chutney is incredibly versatile! Here are a few of my favorite ways to enjoy it:

• With crispy dosas and fluffy idlis – a classic pairing!
• As a side dish with rice and sambar.
• Spread on sandwiches or wraps for a flavorful kick.
• Even as a dip for vegetable sticks!

Storage Instructions

Leftover chutney? No problem! Store it in an airtight container in the refrigerator for up to 3-4 days.

FAQs

Let’s answer some common questions:

• What is the best way to adjust the sweetness of this chutney? You can add a teaspoon of jaggery or sugar to balance the tanginess.
• Can I make this chutney ahead of time? Absolutely! It actually tastes even better after the flavors have had a chance to meld together.
• What is the purpose of the tempering in this recipe? The tempering adds a wonderful aroma and depth of flavor to the chutney. It’s a crucial step!
• What can I substitute for tamarind paste? In a pinch, you can use lemon juice or vinegar, but the flavor won’t be quite the same.
• Is this chutney suitable for freezing? While you can freeze it, the texture might change slightly upon thawing. It’s best enjoyed fresh!

Enjoy making this delicious Carrot Chutney! I hope it becomes a staple in your kitchen, just like it has in mine. Happy cooking!