Meal Prep · Indian
Carrot Chutney
A vibrant and tangy Indian condiment, perfect for adding a burst of flavor to any meal.
Ingredients
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Step-by-step- Heat oil in a pan over medium heat. Add mustard seeds and let them splutter.
- Add urad dal, asafoetida, curry leaves, and dried red chilies. Sauté until the dal turns light golden.
- Add grated ginger and minced garlic. Sauté for 1 minute until fragrant.
- If using, add chopped onion and sauté until translucent.
- Add grated carrots and turmeric powder. Mix well and cook for 5-7 minutes, stirring occasionally, until carrots soften slightly.
- Add jaggery (or brown sugar), tamarind paste, and salt. Mix thoroughly.
- Continue to cook for another 8-10 minutes, stirring occasionally, allowing the flavors to meld and the chutney to thicken. If it becomes too dry, add a splash of water.
- Taste and adjust sweetness, tanginess, or spice as needed.
- Remove from heat and let it cool slightly before serving.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 120 kcal |
| Protein | 2 g |
| Carbohydrates | 20 g |
| Fat | 4 g |
| Fiber | 4 g |
Storage & Freezer Guide
Make it last Refrigerator 5-7 days
Store in an airtight container in the refrigerator. Ensure it’s completely cooled before storing.
Freezer Up to 3 months
Portion into freezer-safe containers or bags. Thaw overnight in the refrigerator before use.
Reheat Stovetop/Microwave
Reheat gently on the stovetop over low heat, adding a splash of water if it seems too thick. Alternatively, microwave in short bursts, stirring in between.
Chef’s Corner
- For a smoother chutney, blend a portion of it in a food processor or with an immersion blender after cooking, leaving some texture.
- Adjust the sweetness and tanginess to your preference. If you like it spicier, add a fresh green chili along with the dried red chilies.
- This chutney is incredibly versatile! Serve it with idli, dosa, uttapam, rice, parathas, or even as a spread in sandwiches.
