Carrot pacchadi (chutney)
My very first memory of my Attaigaru (mother-in-law’s) cooking, was that of carrot chutney. Since then, I have become a huge fan of this dish and the intensity of my bond with my mother-in-law has deepened.At first, I was surprised to know that this tangy chutney was indeed ‘carrot chutney’. The only dishes my mother made with carrots were carrot coconut curry and gajarkahalwa (the popular Indian dessert made with carrots, milk and sugar)My Attaigaru continues to makes simple and unpretentious dishes which are enveloped by her love, especially her tangy chutneys and pickles, which are very tasty and popular. Carrot chutney is one such dish. In fact, I consider it as ‘soul food’ – completely satiating. One commendable quality of my Attaigaru is that she is very apt at starting a conversation and never tires of telling stories. One of her sayings which she often quotes, relating to her lifelong experience of raising six kids and being confined to the house and kitchen, is 'KadupuKailasham, IlluVaikuntham'. Translated in English, it means: Our stomach is like Kailash Parvat (the holy abode where Lord Shiva resides) and our home is like Vaikuntham (the divine residence of Lord Krishna) She quotes this, as although she would have loved to visit more holy shrines, she could not do so previously due to family responsibilities and now, her age means that she struggles with mobility and physical exertion.Most of the South Indian chutneys, especially Andhra chutneys, utilize 'tamarind' to render sourness. However, this chutney uses lemon juice to bring in the tanginess. This is what makes it different from other chutneys. The fieriness of the chillies, bitter notes of the fenugreek seeds and mild sweet taste of the carrots in this chutney blend beautifully, only to be enhanced by the tingling sourness of lime!
Servings 4
Calories 60kcal
Ingredients
- 3 carrots medium-sized
- 2 tsb fenugreek (methi) seeds
- 1 tsp mustard seeds
- 5-6 red chillies
- ¼ tsp asafetida (hing)
- ¼ tsp turmeric
- 1-2 lemons medium-sized
- 1 tbsp vegetable oil
- ¼-½ tsp salt
Instructions
- Heat a medium sized pan, dry roast the fenugreek seeds, mustard seeds and red chilies for 10-15 seconds. Keep this aside to cool.
- Cut carrots into small pieces. Heat a small pan; add a table spoon of oil. Once the oil is heated up, add the carrot pieces. Fry for a few minutes and let it cook, by covering with a lid, until it becomes just soft. Ensure that it does not get overcooked.
- Add turmeric to the carrot pieces, mix and put off the flame. Let it cool. Blend the carrot pieces, chillies and the spices (from Step 1) to a coarse consistency. Transfer this to a serving bowl.
- Squeeze the juice of one lemon in the chutney, mix well. If required add more lemon juice.
- Savour this chutney with hot rice and a dab of oil.
Notes
Tips
- This chutney makes an excellent spread for bread or rotis (Indian flat bread).
- Ensure the chutney is made into a coarse paste – not too fine. Do not add too much fenugreek seeds.
Nutrition
Calories: 60kcal