Meal Prep · Indian
Carrot Chutney
A vibrant, sweet and tangy Indian condiment perfect with any meal.
Ingredients
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Step-by-step- Heat oil in a pan or kadai over medium heat. Add mustard seeds and allow them to splutter.
- Add urad dal (if using), asafoetida, dried red chilies, and curry leaves. Sauté for a few seconds until aromatic.
- Add grated ginger and minced garlic (if using). Sauté for 1 minute until fragrant.
- Stir in the grated carrots and a pinch of salt. Cook, stirring occasionally, for 8-10 minutes until the carrots soften slightly.
- Add the jaggery or brown sugar and tamarind pulp. Mix well. If the mixture appears too dry, add a splash of water.
- Reduce heat to low and simmer for another 10-15 minutes, stirring occasionally, until the chutney thickens and the flavors meld.
- Taste and adjust salt, sweetness, or tanginess as needed. For a smoother chutney, let it cool slightly and then blend coarsely in a food processor.
- Remove from heat and allow the chutney to cool completely before transferring to a storage container.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 120 kcal |
| Protein | 1.5 g |
| Fat | 5 g |
| Carbohydrates | 20 g |
| Fiber | 4 g |
Storage & Freezer Guide
Make it last Refrigerator 5-7 days
Store in an airtight container in the refrigerator. Ensure the chutney is completely cooled before storing to prevent condensation and spoilage.
Freezer Up to 3 months
Portion the cooled chutney into freezer-safe containers or ice cube trays. Thaw overnight in the refrigerator before use.
Reheat Stovetop/Microwave
Reheat small portions on the stovetop over low heat, adding a splash of water if needed, or in the microwave in 30-second intervals until warmed through.
Chef’s Corner
- For a spicier chutney, increase the number of dried red chilies or add a pinch of cayenne pepper during cooking.
- Adjust the amount of jaggery and tamarind to achieve your desired balance of sweet and sour. A squeeze of fresh lime juice at the end can also brighten the flavors.
- This chutney tastes even better the next day as the flavors have more time to meld. Serve it with dosa, idli, parathas, rice, or as a flavorful side with any Indian meal.
- If you prefer a very smooth texture, blend the cooled chutney in a food processor, adding a tablespoon of water at a time if necessary, but avoid over-blending to retain some body.
