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    Home » Recipes » chutney

    Last Updated: July 17, 2020 | First Published on: October 28, 2014 by Hari Chandana Ponnaluri

    Carrot Peanut Chutney Recipe – Carrot Palli Pachadi Recipe for Idli, Dosa

    178 shares
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    Carrot Peanut Chutney Recipe – A healthy and delicious South Indian pachadi or dip for idli, dosa, pongal or upma.

    Indian chutney served in a white cup along with dosa and coffee

    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.

    • Peanut Radish Chutney
    • Peanut Coriander Chutney
    • Peanut Pudina Pachadi
    • Palli Tomato Pachadi

    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:

    • Carrot Paratha
    • Carrot Pachadi
    • Carrot Lemon Rice
    • Coconut Milk Carrot Halwa
    • Carrot Pesarapappu Koora

    How to Make Carrot Peanut Chutney Recipe below:

    Carrot Peanut Chutney Recipe

    Hari Chandana Ponnaluri
    How to make carrot peanut chutney recipe. South Indian sidedish recipe for idli or dosa.
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 20 minutes mins
    Total Time 25 minutes mins
    Course Condiments, Side Dish
    Cuisine South Indian
    Servings 4
    Calories 110 kcal

    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
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    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

    Calories: 110kcalCarbohydrates: 8gProtein: 3gFat: 8gSaturated Fat: 1gSodium: 26mgPotassium: 210mgFiber: 2gSugar: 3gVitamin A: 5445IUVitamin C: 4mgCalcium: 27mgIron: 1mg

    Nutrition values are estimates only.

    Tried this recipe?Mention @iamharichandana or tag #blendwithspices!

    More chutney

    • Vankaya Pachadi Recipe – Andhra Style Brinjal Chutney Recipe {Video}
    • Desiccated Coconut Chutney Recipe – South Indian Coconut Chutney without Fresh Coconut
    • Radish Chutney Recipe – How to Make Mullangi Pachadi for Tiffins
    • Tomato Coconut Chutney Recipe – Tomato Kobbari Pachadi Recipe – South Indian Chutney Recipes for Idli Dosa
    178 shares

    Reader Interactions

    Comments

    1. Rumana Ambrin says

      October 29, 2014 at 6:53 am

      I would love to have with dosa.. Yumm

      Reply
    2. nandoos Kitchen says

      October 29, 2014 at 1:48 pm

      nice tasty chutney. Never tried adding peanuts. yumm..

      Reply
    3. radha says

      November 01, 2014 at 12:50 pm

      What a deep lovely colour. I think I saw another recipe of carrot chutney but without the peanuts. Interesting addition.

      Reply
    4. Shobha Kamath says

      November 02, 2014 at 11:09 am

      A nice variation to the regular chutney for dosas. Must try it sometime.

      Reply
    5. Jayanthi Sindhiya says

      November 09, 2014 at 2:19 am

      Wow. A vegetable chutney with a great combo of peanut,lovely

      Reply
    6. Nidhi B says

      December 14, 2014 at 11:21 am

      I have not had carrot chutney before…This sounds yumm..will def try 🙂

      Reply
    7. Lakshmi says

      August 18, 2019 at 9:08 am

      Nice variation among chutney,nice colour too Hari…

      Reply
      • Hari Chandana Ponnaluri says

        August 18, 2019 at 6:20 pm

        Thank you so much! 🙂

        Reply

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    A little about me..

    Hi!
    Glad you’re here!. I am Hari Chandana Ponnaluri, an Indian food blogger currently living in Spain. Blogging and photography have been my world for about 13 years now and all I need are – a camera, some ingredients & props, and an internet connection to make your while worth on my website!☺ .. Read More…

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