Chutneys / Thogayals & Podis.

Ginger Carrot Peanut Chutney.

This is was a chutney borne out of my experiments in the kitchen with ingredients left over in the refrigerator. It was one of those days when your heart craves for steaming hot crisp dosas accompanied with garam sambar and chutney, only to realise that you are basically out of a couple tomatoes and coconut slices! Ditto with the cilantro and the mint was  already dry and on its way out! I was left with a bag of fresh carrots and of course ginger that keeps for a long time so I decided to marry them off together to make something flavourful. Carrots are packed with beta carotenes and I always love this Ginger Carrot Creamy Soup so I decided they would complement each other in this chutney…they did and how!!!


1 Inch Ginger peeled and sliced in to long pieces.

2 Carrots peeled and diced.

1 tomato diced.

Small gooseberry sized ball of tamarind.

1 Tsp Jaggery.

2 Green Chillies.


1/2 Cup Peanuts. (Use roasted de-skinned variety to save time)


  • If you only have the raw variety on hand, roast the peanuts on a dry tava for a couple minutes and when cooled remove the skin. Set aside.
  • In a kadai, add a tsp of oil and when its hot, add the split green chillies, ginger, and allow it to saute for a few minutes.
  • Then add the tomatoes and saute until they are mushy.
  • At this point add the diced carrots and allow to mix well.
  • Add salt and then the tamarind and jaggery and when they all come together switch off the flame.
  • When all the ingredients cool off, puree in the mixie to a smooth paste.
  • Transfer to a serving bowl and season in oil with mustard, urad dhal and curry leaves. I was in a dash and clicked this pic before seasoning it!
  • Serve with soft Idlis or Spicy Chettinadu  Cauliflower Masal Dosa.

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