Carrot Fenugreek Leaves Chutney | Carrot Methi Chutney | Carrot Chutney | Carrot Pachadi

17 mins Main Course

Carrot Fenugreek Leaves Chutney | Carrot Methi Chutney | Carrot Chutney | Carrot Pachadi - Eat this with hot Rice, Chapathi or Dosa and enjoy. The Carrot Fenugreek leaves Chutney gives you a full, satisfying meal whether or not you have anything else.

Carrot Chutney is a little sweet and a little spicy. If you add the Fenugreek leaves to the already tasty Carrot Chutney, it has a mild bitter taste that is really great. If you chop everything and keep ready, the Chutney can be ready in just 15 minutes.

I tasted this Chutney at my relatives’ place in Ongole while going to Tirupathi. Only difference is they had added Tomatoes and Onions, I did not.

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Carrot Fenugreek Leaves Chutney | Carrot Methi Chutney |  Carrot Chutney | Carrot Pachadi

Tips

1.The Seasoning should be roasted well until it gives out good aroma only then the Chutney is tasty and fragrant. Grind the Seasoning to a coarse powder first.

2.I have used the big Fenugreek leaves. They are not so bitter.

3.If you like you can add some Tamarind and it is not a must that you add Jaggery.

4.Fenugreek leaves should be fried until they lose their raw smell. Only then they taste good. Grated Carrot needs to be fried until the raw smell goes.

5.Garlic is optional.

Carrot Fenugreek Leaves Chutney | Carrot Methi Chutney | Carrot Chutney | Carrot Pachadi - Recipe Video

Carrot Fenugreek Leaves Chutney | Carrot Methi Chutney | Carrot Chutney | Carrot Pachadi

Main Course | vegetarian
  • Prep Time 2 mins
  • Cook Time 15 mins
  • Total Time 17 mins
  • Servings 6

Ingredients

  • Seasoning
  • 2 tbsp Oil
  • 1 tsp Cumin Seeds
  • 10 Garlic
  • 1 tbsp Bengal Gram
  • 1 tbsp Black Gram
  • 1 tsp Mustard Seeds
  • 3 Red Chillies
  • For Chutney
  • 250 gms Carrot Grated
  • 3 Green Chillies
  • 2 Small Bunches Fenugreek Leaves
  • 2 tsp Oil
  • Salt
  • 1 tsp Jaggery

Instructions

  1. Heat Oil, add the ingredients for the Seasoning and roast until golden.
  2. Grind the seasoning into a coarse powder.
  3. In the remaining Oil, add the Grated Carrot and Green Chillies. Fry and set aside.
  4. Add some more Oil, fry the Fenugreek leaves well and set aside.
  5. Grind the fried Carrot and Fenugreek leaves and add the Seasoning, Salt and Jaggery and grind to a coarse paste. (If you like add some Tamarind).

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Carrot Fenugreek Leaves Chutney | Carrot Methi Chutney |  Carrot Chutney | Carrot Pachadi