Go Back

Carrot Tomato Pachadi Recipe | Tomato Carrot Chutney Recipe

Easy Breakfast Tomato Carrot Chutney Recipe

Course Breakfast Pickle, Side Dish
Cuisine Indian
Keyword Carrot Tomato Chutney Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4


  • 3 pcs Carrots
  • 2 pcs Tomatoes
  • 7-8 pcs Garlic Cloves
  • 1 tbsp Coriander Seeds
  • 1 tsp Cumin Seeds
  • Dried Chilies
  • 1 1/2 tbsp Sesame Seeds
  • 10 Tamarind
  • Salt
  • Tempering Seeds

Recipe Notes


Today lets see how to make carrot tomato chutney

This is great for idly and dosa or even rice

Here I used 3 medium sized carrots

Chop them into small pieces or grate them

Dice the tomatoes

Heat 1 teaspoon oil in pan

Add 1 tablespoon coriander seeds and fry

Add 1 teaspoon cumin seeds and fry

Then add 2-3 dried chillies and fry till they change colour slightly

Add 1 1/2 tablespoon sesame seeds and fry

Move them into a different bowl

Heat 1 teaspoon oil in pan

Add the grated carrot and fry for 2-3 minutes

Then add diced tomatoes and fry till the tomatoes become soft on low flame

Cut off the stove and let them cool down

Now add the previously fried ingredients to a mixie jar along with half of the garlic cloves, 1 teaspoon salt and powder them

Then add the fried carrot tomato, 10 grams tamarind and grind it into a soft paste

Lets prepare the tempering now

Heat 1 1/2 tablespoon clarified butter (ghee) in pan

Oil also could be used

Add 1/2 teaspoon mustard seeds, 1/2 teaspoon cumin seeds and fry

Add 2-3 dried chilli pieces and fry till they change colour

Coarsely grind the garlic cloves and add them

Fry for a minute and add curry leaves

Then add 1/2 teaspoon turmeric powder and cut off the stove

Now add the prepared tomato carrot paste and mix

Chutney is ready to serve!