Instant Carrot Carrot Chutney | Andhra Style Carrot Chutney

Instant Carrot Carrot Chutney | Andhra Style Carrot Chutney - This Chutney tastes good with hot Rice with Ghee and some tiffins. The Andhra Style Instant Carrot Chutney is a tasty creation of the Telugus who make Chutneys with a lot of variations. There is no Onion or Garlic in this Chutney but you could add it if you like. The grated Carrot need not be fried, just add the Seasoning and the powder to the grated Carrot and the Chutney is done.

If you need a Chutney that can be finished quickly for a lunch box, this is the perfect Chutney!

Try this: Carrot Chutney and Green Chilli Chutney

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Instant Carrot Carrot Chutney | Andhra Style Carrot Chutney

Tips

Tamarind:

Carrot Chutney tastes better if the Tamarind is fried well.

Some more tips:

  1. The Red Chillies need to be fried well for this Chutney and the Green Chillies should be ground raw. And the grated Carrot also needs to be added after the stove is switched off. It doesn't have to be fried.

  2. After the Chutney is mixed with the Seasoning powder, it should be allowed to rest for at least 30 minutes for it to absorb the Salt spice and aroma.

Instant Carrot Carrot Chutney | Andhra Style Carrot Chutney - Recipe Video

Instant Carrot Carrot Chutney | Andhra Style Carrot Chutney

Pickles & Chutneys | vegetarian
  • Prep Time 2 mins
  • Cook Time 7 mins
  • Total Time 9 mins
  • Servings 5

Ingredients

  • 200 gm Carrot grated
  • 1.5 tsp Oil
  • 1/2 tsp Fenugreek Seeds
  • 1 tsp Mustard Seeds
  • 1 tsp Black Gram
  • 1 tbsp Bengal Gram
  • 2 Red Chillies
  • 3 - 4 Green Chillies
  • Salt
  • Asafoetida- a pinch
  • Green Coriander - a little
  • Tamarind - Size of a gooseberry
  • For Seasoning
  • 1.5 tsp Oil
  • 1/2 tsp Mustard Seeds
  • 1/2 tsp Cumin Seeds
  • 2 Red Chillies
  • 2 Sprigs Curry leaves

Instructions

  1. Heat Oil, add Fenugreek Seeds and Mustard Seeds and roast until Fenugreek Seeds turn golden.
  2. Once the Fenugreek Seeds get roasted and give out an aroma, add Black Gram and Bengal Gram and roast well.
  3. Add Red Chillies and fry. After they change color, add Asafoetida, Green Coriander, Green Chillies and Tamarind and switch off the stove and stir for 2-3 minutes.
  4. Grind the cooled Seasoning to a fine powder.
  5. Heat Oil for the Chutney Seasoning and add Mustard Seeds, Cumin Seeds, Red Chillies and fry well. Add the curry leaves.
  6. Switch off the stove and mix the grated Carrot, seasoning powder and Salt and let it rest for an hour. Then the Chutney will absorb the Salt, Spice and the fragrance of the Seasoning well.

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Instant Carrot Carrot Chutney | Andhra Style Carrot Chutney