Carrot Peanut Chutney Recipe – A healthy and delicious South Indian pachadi or dip for idli, dosa, pongal or upma.
What is Carrot Peanut Chutney?
A super healthy and delicious South Indian style dip or pachadi made with roasted peanut, carrots, tamarind and chillies. A delicious way to include carrots in your diet. Traditionally, we don’t use any vegetables in the classic peanut chutney but adding the carrots and onions will enhance the taste and nutrition values. I have already posted some peanut chutney variations on the blog. Check the below recipes.
Is this chutney vegan?
Yes, it is naturally plant-based.
How long can you store peanut chutney?
It stays fresh at room temperature for a day or 2-3 days in the refrigerator.
Serving Suggestions:
It goes well with any South Indian breakfast dishes such as Pongal, Upma, Idli or Dosa. They taste great with bajjis or pakoras too.
If you are looking for more carrot dishes then do check the below recipes
Few More Carrot Recipes on the blog:
How to Make Carrot Peanut Chutney Recipe below:
Carrot Peanut Chutney Recipe
Ingredients
- 1 cup Grated Carrot
- ¼ cup Peanuts
- 1 medium-sized Onion
- ½ tsp Ginger grated
- 3 Dried Red Chillies
- A small piece of Tamarind approx. ½ tsp
- 2 tsp Oil
- Salt to taste
To Temper:
- 1.5 tsp Oil
- ¼ tsp Mustard Seeds
- ¼ tsp Urad Dal
- A pinch of Hing
- A few Curry Leaves
Instructions
- Heat a teaspoon of oil in a pan. Add and fry the red chillies for a few seconds and set them aside.
- Then add the grated carrot to the same pan and saute on a low flame till it shrinks and raw smell leaves. Remove from the pan and set aside.
- In the same pan, add another teaspoon of oil. Add the chopped onion and fry until light brown color.
- Let it cool completely.
- Heat a pan on a medium flame, add and roast the peanuts till they turn brown. Let them cool completely.
- Remove the skin of the peanuts completely.
- Grind the roasted peanuts and red chillies to a powder.
- Add the sauteed carrot, onion, salt, tamarind and ginger and grind everything.
- Add required water and grind to a paste.
- Transfer the chutney to bowl and set aside.
- Heat oil in a pan for seasoning.
- Add the mustard seeds and urad dal and let them splutter.
- When they are brown, add hing and curry leaves and turn off the flame.
- Add the seasoned ingredients to the chutney and combine it.
- Serve with idli or dosa.
Nutrition
Nutrition values are estimates only.
I would love to have with dosa.. Yumm
nice tasty chutney. Never tried adding peanuts. yumm..
What a deep lovely colour. I think I saw another recipe of carrot chutney but without the peanuts. Interesting addition.
A nice variation to the regular chutney for dosas. Must try it sometime.
Wow. A vegetable chutney with a great combo of peanut,lovely
I have not had carrot chutney before…This sounds yumm..will def try 🙂
Nice variation among chutney,nice colour too Hari…
Thank you so much! 🙂