Carrot Chutney Recipe – Authentic South Indian Tamarind Relish

Last Updated on 2 months by Neha Deshmukh

Carrot Chutney Recipe – Authentic South Indian Tamarind Relish

Hey everyone! If you’re anything like me, you love a good chutney. It just elevates everything, doesn’t it? Today, I’m sharing a recipe that’s been a family favorite for years – a vibrant, tangy, and slightly sweet Carrot Chutney. It’s a South Indian classic, and honestly, it’s way easier to make than you might think. This isn’t your average carrot recipe; the tamarind and jaggery give it a unique depth of flavor that’s absolutely addictive with idli or dosa.

Why You’ll Love This Recipe

This Carrot Chutney is a real winner for a few reasons. First, it’s packed with flavor – the sweetness of carrots balanced by the tang of tamarind and a little kick from the chilies. Second, it’s incredibly versatile. Beyond idli and dosa, it’s fantastic with rice, as a spread for sandwiches, or even as a dip for veggies. And third? It’s ready in under 15 minutes! Seriously, what’s not to love?

Ingredients

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

• 2 teaspoons sesame or peanut oil
• ¼ teaspoon mustard seeds
• 1 tablespoon urad dal (split black lentils)
• 1 onion, sliced
• 2 carrots, diced (about 150g)
• ½ teaspoon salt
• 1 small piece tamarind (half an inch ball, about 5g)
• 1 teaspoon jaggery (or brown sugar)
• ¼ cup water (about 60ml) – for blending

Ingredient Notes

Let’s talk ingredients for a sec. Getting these right makes all the difference!

Mustard Seeds: Regional Variations & Quality

Mustard seeds are key to that lovely South Indian tadka (tempering) flavor. You’ll find different varieties – black, brown, and yellow. Black mustard seeds are the most common in South India and have a stronger, more pungent flavor. Make sure yours are fresh; they should pop vigorously when heated.

Urad Dal: The Importance of Freshness

Urad dal adds a lovely nutty flavor and helps with the chutney’s texture. Freshness is important here too! Old urad dal can be bitter. Store it in an airtight container in a cool, dark place.

Tamarind: Choosing & Preparing Tamarind

Tamarind provides that signature tangy flavor. You can find it in block form, paste, or concentrate. I prefer using the block form as I can control the tanginess better. Soak the tamarind piece in warm water for about 10-15 minutes to soften it before using.

Jaggery: Types & Substitutions

Jaggery is unrefined sugar, giving a lovely caramel-like sweetness. You can use different types – dark or light – depending on your preference. If you don’t have jaggery, brown sugar is a good substitute. You could even use a touch of honey or maple syrup in a pinch!

Sesame/Peanut Oil: Flavor Profiles

Traditionally, sesame oil is used, giving a distinct nutty aroma. Peanut oil is a great alternative if you don’t have sesame oil on hand. Both work beautifully.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the oil in a pan over medium heat. Once hot, add the mustard seeds and dried red chilies. Stand back a little – they’ll start to splutter!
2. When the mustard seeds start popping (this is a good sign!), add the urad dal. Sauté for about 2-3 minutes, or until the dal turns golden brown and fragrant. Keep stirring so it doesn’t burn.
3. Now, add the sliced onions and diced carrots. Sprinkle in the salt and sauté for another 5 minutes, until the onions are translucent and the carrots are slightly softened.
4. Crumble in the soaked tamarind and add the jaggery. Cook for another minute, stirring well to combine everything. Then, take the pan off the heat and let the mixture cool down completely.
5. Once cooled, transfer the mixture to a blender. Add ¼ cup of water and blend until you get a smooth, paste-like consistency. Add a little more water if needed to reach your desired texture.
6. And that’s it! Your Carrot Chutney is ready to serve.

Expert Tips

• Don’t skip the tadka (tempering) step! It’s where all the magic happens.
• Adjust the amount of red chilies to your spice preference.
• Cooling the mixture completely before blending helps achieve a smoother texture.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your jaggery source to ensure it hasn’t been processed with bone char.
• Spice Level Adjustment: If you like things extra spicy, add a few more dried red chilies or a pinch of cayenne pepper.
• Festival Adaptations (e.g., Makar Sankranti): My grandmother used to add a pinch of grated ginger during Makar Sankranti for a warming touch. It’s delicious!
• My friend Priya loves adding a small piece of ginger to hers – it gives it a lovely warmth.

Serving Suggestions

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

• With hot idli and dosa – a classic pairing!
• As a side with rice and sambar.
• Spread on sandwiches or wraps.
• As a dip for vegetable sticks.

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to 3-4 days.

FAQs

What is the shelf life of this Carrot Chutney?

It will last for 3-4 days in the fridge in an airtight container.

Can I make this chutney ahead of time?

Absolutely! You can make it a day or two in advance. The flavors actually meld together even more beautifully over time.

What is the best way to adjust the sweetness of the chutney?

Add more or less jaggery to suit your taste. Start with the recommended amount and then adjust as needed.

Can I use a different type of dal instead of Urad Dal?

While urad dal is traditional, you can experiment with chana dal (split chickpeas) if you’re in a pinch. The flavor will be slightly different, but still tasty.

What other vegetables can I add to this chutney?

Feel free to add other vegetables like beetroot or even a little bit of tomato for a different flavor profile!