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Spicy Carrot Chutney with Tamarind Recipe

Spicy Carrot Chutney with Tamarind is a popular Indian Pickles and Chutneys
Author :
On :
Friday, 13 May, 2016
Category :
Vegetarian Recipe
Course :
Pickles and Chutneys Recipe
Cuisine :
Indian Recipe
Technique :
Saute Recipe
Difficulty :
Servings :
Serves 2
Rated 4 based on 100 votes


  • Carrots - 4, medium sized
  • Green chillies - 5
  • Garlic Cloves - 4
  • Sesame seeds - 50g
  • Tamarind - 6 flakes
  • Curry leaves - 6
  • Coriander leaves - A hand full
  • Jeera - 1 tsp
  • Urad Dal - 1 tbsp
  • Mustard - 1/2 tsp
  • Urad Dal - 1/2 tsp
  • Red Chillies - 4
  • Oil to fry
  • Salt to taste.
  • How to Make Spicy Carrot Chutney with Tamarind:

    1. In a frying pan, fry sesame seeds and jeera separately without oil, and blend them into a fine powder and keep aside.
    2. In the same pan, put some oil and fry separately garlic (until golden brown) and green chillies, and tamarind and 1/2 tsp urad dal.
    3. Keep all of them aside.
    4. Cut carrots into rounds and fry with a handful of coriander leaves.
    5. Now grind everything including the sesame seeds and jeera powder in a blender.
    6. Put some water to make the paste creamy.
    7. Take the paste from the blender and put it in the bowl.
    8. Heat some oil in the pan and put curry leaves, mustard, 1 tbsp urad dal, and red chillies.
    9. When the mustard starts spluttering, switch off the stove and pour it in the chutney that was in the bowl. Mix well.


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