Carrot Chutney

  • on June 5, 2022

A pickled carrot is a carrot that has been pickled in a brine, vinegar, or other solution and left to ferment for a period of time, by either immersing the carrots in an acidic solution or through souring by lacto-fermentation.

 Pickled carrots are often served with Vietnamese cuisine including Banh mi or as a component in an appetizer.

Carrot Chutney

Chutney is made from fruits, vegetables, and/or herbs with vinegar, sugar, and spices. It's used to provide balance to an array of dishes, or highlight a specific flavor profile.
Prep Time 30 minutes
Total Time 30 minutes
Course Chutneys & Pickels
Cuisine Indian, South Indian


  • 1 Kilogram(kg) carrot
  • 1 raw green pawpaw if available
  • 2-3 raw mangoes(if available)
  • few green chillies
  • 1 dry red chilli
  • Salt to taste
  • 3/4 oil
  • 50 Gram(g) coarsely ground fenugreek seeds
  • 50 Gram(g) coarsely ground mustard seeds,skinne
  • 2 tablespoon(tbsp) lemon juice
  • 25 Gram(g) turmeric
  • 25 Gram(g) red chilli powder
  • 3-4 Teaspoon(tsp) salt
  • 2 Teaspoon(tsp) coriander/cumin powder
  • 50 Gram(g) coarsely ground coriander seeds
  • 3 Clove garlic cut into small pieces


  • 1 Peel the carrots and the raw pawpaw. Wash and let them dry
  • Cut the mangoes, green chillies, carrots and pawpaw into thin strips and put into a glass bowl
  • Rub well with salt. Spread onto a tray and leave to dry for a while
  • Mix the mustard, turmeric, coriander seeds, fenugreek seeds, chilli powder, coriander/cumin powder, salt and garlic in a bowl
  • Add the lemon juice and make into a thick paste. Taste, adding salt if required
  • Heat the oil in a small pan. When hot, add the dry red chilli and turn off the heat
  • After a few seconds pour this oil on the prepared paste. Stir well with a wooden spoon and let it cool
  • When this paste is cold, mix with the carrots, pawpaw, mangoes and chillies
  • Bottle in an air-tight jar
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Chutney & Pickels

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