Monday, 23 February 2015

Gaazrachi chatni : Carrot Chutney

In my last post of Methi Thepla , i mentioned that i served it along with Carrot Chutney. Normally theplas are served along with pickles, but i made this sweet and spicy chutney and it went very well with them. I made the chutney again, and used it as a spread over bread toast and had them as a snack. That tasted flavourful too! So, this chutney is definitely a hit at our home now. I am sure it will taste great with idli-dosa too. It's very easy to make and lasts for about a 4-5 days in refrigerator in air tight container.

To make it last long, i added a spoonful of hot mustard oil on top when it was done, just before storing it in refrigerator. You can also add vinegar instead of the oil, to get a tangy taste. 


Carrots - 2
Mustard oil - 2 tsp plus 1 tsp on top
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Green chilli - 1
Red chilli powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Salt - to taste
Sugar - 1 tsp
Asafoetida - 1/4 tsp
Onion - 1/2 chopped finely


Wash and peel the carrots, and grate them.

Now, there are two ways to make the recipe. Either blanch the carrots for a while before making a paste or directly make a paste in the blender.

I made the paste directly. Try not to add water. But if needed, add just a spoonful to make a fine paste.

Crush the green chilli coarsely in a mortar and pestle.

Heat oil in a kadhai, add mustard seeds. Once they crackle, add hing and cumin seeds.

Now add the green chilli paste and onions. Saute till the onions are translucent.

Now add the carrot paste.

Saute for about 2-3 minutes and then add the red chilli powder, turmeric powder and salt.

Now keep stirring and mixing it well, till it starts forming a ball. It will leave water (if any) and then start leaving oil. Make sure it doesn't stick to the bottom of kadhai.

Now add in the sugar and mix everything well. Remove from heat and let it cool.

Adjust the red chilli powder or Green chillies according to taste.
The sugar is added just to give a sweet taste, but if you want a spicy chutney, skip that.

Carrot chutney is ready :)

Happy Cooking :)


  1. I have not still tried this chutney...the pic makes it so tempting!

  2. I have all the stuff to make this except mustard oil, and the next to last ingredient that starts with an A (which I have never heard of before - not sure it I could find that or not).

    1. you can, in an Indian store

    2. Hey Lisa, You can try it with olive oil or normal vegetable oil if you don't have mustard oil. Also Asafoetida (Hing as we commonly call it here) is readily available these days! But if you don't have that, it's okay. Try it without that... it would still taste good :)

  3. Never made carrot chutney and now its on my list. Love those spicy flavors.

    1. Thanks dear, am sure you will love it :)

  4. Loved the recipe dear...will give it a try next time I make carrot chutney:)

    1. Great! Glad you liked it, thanks a ton :)


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