Simple, practical, and full of everyday flavour, carrot chutney recipe | carrot pachadi | gajar ki chutney is a vegetarian Indian chutney made with oil, urad dal, and chana dal in about 15 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 10 minutes
  • Total time: 15 minutes
  • Yield: 1 cup
  • Category: chutney
  • Cuisine: Indian

Ingredients

  • 2 tsp oil
  • 1 tsp urad dal
  • 1 tsp chana dal
  • 4 dried red chilli
  • 2 clove garlic
  • 2 tbsp onion (finely chopped)
  • 1 cup carrot (peeled & chopped)
  • 3 tbsp coconut (grated)
  • small ball tamarind / imli
  • ½ tsp salt

for tempering:

  • 2 tsp oil
  • 1 tsp mustard / rai
  • few curry leaves

Method

  1. firstly, in a tawa heat 2 tsp oil and roast 1 tsp urad dal, 1 tsp chana dal and 4 dried red chilli.
  2. also, saute 2 clove garlic and 2 tbsp onion until the raw smell disappears.
  3. further, add 1 cup chopped the carrot and saute until the colour changes.
  4. allow the mixture to cool completely, and transfer to the blender.
  5. add 3 tbsp coconut, small ball tamarind and ½ tsp salt.
  6. add in water as required and blend to smooth paste.
  7. now prepare the tempering by heating 2 tsp oil.
  8. add 1 tsp mustard and few curry leaves. allow to splutter.
  9. finally, pour the tempering over carrot chutney and serve with dosa or idli.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.