Carrot Pearl Onion Chutney Recipe – Authentic Indian Tamarind Relish

Last Updated on 2 months by Neha Deshmukh

Carrot Pearl Onion Chutney Recipe – Authentic Indian Tamarind Relish

Hey everyone! If you’re anything like me, you’re always on the lookout for a good chutney. Something that adds a little zing to your meals, right? Well, let me share my go-to – this Carrot Pearl Onion Chutney. It’s a beautiful blend of sweet, tangy, and spicy, and honestly, it’s disappeared pretty quickly whenever I’ve made it for friends and family. It’s a South Indian inspired relish that’s surprisingly easy to whip up, and I think you’ll absolutely love it.

Why You’ll Love This Recipe

This chutney isn’t just delicious; it’s incredibly versatile. It’s fantastic with idli and dosa, a wonderful accompaniment to rice, and even a surprisingly good dip for vegetable sticks. Plus, it’s a great way to sneak in some extra veggies! I first made this when I was trying to get my niece to eat more carrots, and she actually asked for seconds – a total win! It’s a flavour bomb that’s sure to brighten up any meal.

Ingredients

Here’s what you’ll need to make this amazing chutney:

• 1 ½ – 2 tbsp oil
• 8-10 pearl onions
• 4 garlic cloves
• 2-3 green chillies
• 1 inch piece of ginger
• 1 cup carrots (about 150g)
• ¼ tsp tamarind paste
• Salt to taste
• 1 tsp mustard seeds
• 1 tsp urad dal (split black lentils)
• 1 sprig curry leaves

Ingredient Notes

Let’s talk ingredients for a sec, because getting these right makes all the difference!

Pearl Onions: Regional Variations & Selection

Pearl onions (shallots) are key to this chutney’s unique flavour. They’re smaller and milder than regular onions. In India, you’ll find different varieties depending on the region – some are pinkish, others are more white. Any kind will work, just make sure they’re firm and don’t have any soft spots.

Carrots: Choosing the Right Variety

I prefer using regular orange carrots for this recipe, as they provide a lovely sweetness. But feel free to experiment with other varieties like purple or yellow carrots for a different colour and subtle flavour variation.

Tamarind Paste: Understanding Sourness & Quality

Tamarind paste is what gives this chutney its signature tang. The sourness can vary quite a bit depending on the brand, so start with ¼ tsp and adjust to your liking. If you’re using a block of tamarind, soak it in warm water and extract the pulp before using.

Mustard Seeds & Urad Dal: The Tempering Duo

These little guys are essential for the tempering, which adds a wonderful aroma and flavour. Make sure your mustard seeds are fresh – they should pop when heated! Urad dal adds a nutty flavour and lovely texture.

Oil: Selecting the Best Oil for Tempering

Traditionally, this chutney is made with coconut oil, which adds a beautiful aroma. However, you can use any neutral-flavoured oil like sunflower or vegetable oil if you prefer.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the oil in a pan over medium heat.
2. Add the pearl onions, garlic cloves, ginger, and green chillies. Sauté until the pearl onions turn translucent – about 5-7 minutes. Don’t rush this step; you want them to soften nicely.
3. Now, add the grated carrots and salt. Cook for another 5-7 minutes, until the carrots are slightly softened.
4. Stir in the tamarind paste and continue to sauté for a couple of minutes. The key here is to cook the carrots fully, but avoid adding excess water. We want a thick chutney, not a watery one!
5. Let the mixture cool completely. Then, transfer it to a blender and blend into a coarse paste, adding minimal water if needed. You don’t want it completely smooth – a little texture is nice.
6. Finally, let’s do the tempering! In a small pan, heat a little oil and add the mustard seeds. Once they start to splutter, add the urad dal and curry leaves. Sauté for a few seconds until the dal turns golden brown.
7. Pour this tempering over the chutney and mix well. And that’s it! Your Carrot Pearl Onion Chutney is ready.

Expert Tips

• Don’t overcrowd the pan when sautéing the onions and carrots. Cook in batches if necessary.
• Adjust the amount of green chillies to control the spice level.
• For a smoother chutney, blend for a longer time. But I personally prefer a bit of texture.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustment: If you like it really spicy, add an extra green chilli or a pinch of red chilli powder.
• Festival Adaptations (e.g., Onam Sadya): This chutney is a wonderful addition to a traditional Onam Sadya spread in Kerala. My friend’s mom always makes a big batch for the festival!
• Sweetness Boost: My grandma used to add a tiny bit of jaggery (gur) to balance the flavours. It’s a lovely addition if you prefer a slightly sweeter chutney.

Gluten-Free Confirmation

Yes, this recipe is naturally gluten-free!

Serving Suggestions

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

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

Storage Instructions

• Refrigerating: Store the chutney in an airtight container in the refrigerator for up to 3-4 days.
• Freezing: Yes, you can freeze this chutney! Store it in a freezer-safe container for up to 2 months.

FAQs

What is the best way to store this chutney?

An airtight container in the fridge is best. It will stay fresh for 3-4 days.

Can I make this chutney ahead of time?

Absolutely! It actually tastes even better the next day as the flavours meld together.

What if I don’t have pearl onions? Can I substitute?

You can use small red onions as a substitute, but the flavour won’t be quite the same. Pearl onions have a milder, more delicate flavour.

How can I adjust the sweetness of the chutney?

Add a tiny bit of jaggery (gur) or sugar to balance the flavours. Start with a small amount and taste as you go.

Is this chutney suitable for babies or young children?

You can make it suitable for young children by reducing or omitting the green chillies.

Can I freeze this chutney?

Yes, you can! Freeze it in a freezer-safe container for up to 2 months.

Enjoy making this delicious Carrot Pearl Onion Chutney! I hope it becomes a favourite in your kitchen too. Let me know how it turns out in the comments below!