Sunday, 9 April 2017

Spicy Carrot Chutney / Carrot Pachchadi #sikandalouscuisine

From my favourite Andhra cookbook - COOKING WITH PEDATHA , this traditional chutney is a must must make . A blast of flavors which will uplift any meal - or just spread some on bread and happiness assured ! If you dont want to use a sil butta - and I don't blame you , pull out the good ole mixi and blend up some happiness and enjoy carrots, as the mustard stuns your senses !

500 Grams Carrots.
​90 Ml Lemon Juice - you can always add more.
2 Teaspoons White Oil - Regular refined oil.

The Paste:
1/2 Measuring Cup Mustard Seeds.
20-25 Whole red Chilies - it wont be dynamite hot.

The Tempering:
3/4 Teaspoons Mustard Seeds.
1/2 Teaspoon Methe Seeds.
3/4 Teaspoon Hing.
​1. Soak mustard seeds and chilies in boiling hot water for 1-2 hours​. Drain , discard water . Blend in mixi or work some calories off on a sil butta. I made a slightly coarse paste , recipe said fine paste.

2. Scrape , and cube carrots into 1/4 cm bits as seen in the pic / video. Approximately 2.5 measuring cups full in quantity.

3. Heat oil , add mustard seeds , then methe seeds . When methe seeds turn brown , cut off the heat , tip in hing , and after 10 seconds add carrots , lemon juice and the paste.

4. Mix well , ideally eat after a day , I ate some then and there and loved it too . Store in a air tight container - will stay a few weeks in the fridge if it lasts that long uneaten . 

This was one of the best chutney I have eaten.

Atul Sikand
Founding Member ,Delhi Gourmet Club
DirectorAsian Hawkers Market Pvt. Ltd. #asianhawkersmarket
Administrator  & Owner Sikandalous Cuisine #sikandalouscuisine
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