Instant South Indian Carrot Chutney made with grated carrot, It can serve with idly and dosa Fatta Fat Carrot Chutney is a awesome, flavorful and super delicious instant chutney made with sautéing carrot pieces along with spices, ripe red chillies that adds the heat to tickle your taste buds, sourness from the tamarind, garlicky flavor, nuts like peanuts and sesame seeds, and fresh herbs all combined together and ground into coarse paste.
This appetizing chutney can be served at anytime of the day, breakfast, lunch or dinner. Eat with idli, dosa, roti, chapatti or rice, you’ll enjoy its refreshing taste and unique zest that will give a super punch to your palate. This comforting fresh instant chutney is a pleasant combination of varied flavors like sweet, sour, and spicy all mixed in one dish to make it zesty and explicit. The fatta fat carrot chutney is very easy to prepare and fast to cook. It is a popular south Indian chutney side accompaniment that tastes absolutely yum with any type of flat Indian breads or pancakes. This instant carrot chutney has a coarse texture and is nutty to taste too.
Recipe: Fatta Fat Carrot Chutney
- Carrot - 5 nos
- Oil - 2 tsp
- Cumin seeds - ½ tsp
- Coriander seeds - ½ tsp
- Chana dal - ½ tsp
- Sesame seeds - 1 tsp
- Peanuts - 1 tbsp
- Ripe Red Chillies - 3 nos
- Tamarind pieces - 3 nos
- Garlic - 5-6 pieces
- Salt - to taste
- Mint leaves - ½ bunch
- Coriander leaves - ½ bunch
- Heat oil in a pan and add cumin seeds, coriander seeds, chana dal and slightly roast. Add peanuts and roast all ingredients together.
- Add sesame seeds and when they splutter, add garlic, red chillies, some tamarind pieces and cook them for few minutes.
- Add carrot pieces, salt and cover the pan with a lit and cook for 3 to 4 minutes. After 4 minutes, add mint leaves, coriander leaves, mix and switch off the flame. Allow this mixture to cool.
- Put this mixture in a blender and grind to coarse paste.
- Serve this chutney with dosa or chapatti.
Chutney is native to India and was imported to Western Europe in the 17th century. The word chutney is derived from the East Indian word Chatni. It is a very alluring and comforting sweet and sour or a savory condiment. It is usually prepared fresh and can be made with variety of vegetables or fruits. In southern India, Chutneys are usually fiery hot in taste hence they add tamarind or lemon juice to balance the hot spicy taste. They are in similar in consistency to jelly, salsa or relish.
Fresh vegetable chutney goes extremely well and is appetizing when eaten with hot rice and ghee….it’s just the highlight with fresh flavors and a WOW experience to enjoy. Chutney is a simple yet fantastic sweet, spicy and tangy delicacy that originated from the Indian subcontinent. Chutney in India is known by various names as achar, pachadi etc. Wet chutney stays well for few days if stored in refrigerator but it always best to consume fresh.
There is no limit to the number of chutneys as it can be made virtually from any vegetable/ fruit/ herbs/ spices or a combination of them. The chutney can either be fresh or cooked, and are made from a wide variety of ingredients. Chutney come in two major groups, sweet and hot; both forms usually contain various spices, including chilli, but differ by their main flavour. In southern India, chutney is quintessential dish right from breakfast to dinner.
A dry of fresh chutney is often served with idli, dosa, vada, pesarattu etc. They are prepared in a wide range of exciting and bold flavours from spicy to sweet, savory, tangy and sour. They also vary in textures and taste depending upon the ingredients used and their preparation. Do try preparing this awesome, finger licking fatta fat chutney as it’s the fresh homemade chutneys that always add an exotic Indian touch to any meal.
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