Carrot pacchadi (carrot chutney)

Pacchadi or chutney is an essential item in any Indian menu, whether it is breakfast or lunch or dinner or a snack or even street food like bhel puri, aloo tikki or samosa etc. Chutney probably originated in the Indian Subcontinent.  If idli/dosa/pongaralu or pakora or any snack is served without chutney to any food lover, it will be considered an incomplete meal!!

Varieties of chutney can be consumed as dip or sauce or spread with any kind of food or bread.

Chutneys are prepared either wet or dry and can be hot, sweet or sour. Chutney varieties are countless and can be made from any  single vegetable, fruit or green vegetable or any combination of nuts and vegetables or lentils.

Carrot chutney is easily made and very tasty. It is very healthy as grated carrot is sautéd in minimal oil.

Grated carrot, cilantro and green chilis:

Grated carrot after sautéing:

Ingredients:

•      2 cups coarsely grated carrot
•      2 tsp oil
•      1/2 cup kothimira (cilantro) chopped
•      2 green chilis
•      1 tsp methi mustard powder
•      1 to 2 tsp lemon juice
•      Salt to taste

Directions:

1.      Fry grated carrot in a pan with oil.
2.      After carrot cools, grind all ingredients together except lemon juice. Add water if needed.
3.      Add lemon juice and mix well.

Can be served with rice, roti or idli etc. It can be used as a spread on sandwiches also.