Instant Pot Carrot Chutney
For Instant Pot Cooking
For Grinding
For Tempering
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare Carrots and Tomatoes in Instant Pot
Add 3 measuring cups of carrots, 3 chopped tomatoes, 1/4 tbsp turmeric powder, salt to taste, 1 big green chili (or 4 light colored green chilies), 1/4 cup water, and 1 tbsp oil to the Instant Pot. Mix all ingredients well.
Pressure Cook in Instant Pot
Close the Instant Pot lid and set the vent to sealing. Select 'Manual' or 'Pressure Cook' mode and set the timer for on high pressure. Once the cooking cycle is complete, let it natural pressure release for , then perform a Quick Pressure Release (QPR) by turning the vent to venting position.
Dry Roast Grinding Ingredients
In a separate pan, dry roast 1/2 cup peanuts, 2 tbsp sesame seeds, 1/2 tbsp cumin seeds, 1/2 tbsp coriander seeds, 1 small piece of tamarind, and 3 dry red chilies until fragrant and lightly . If using an air fryer for peanuts, air fry 3 cups of peanuts at 370°F (approximately 190°C) (188°C (approximately 370°F)) for , checking halfway through, then use 1/2 cup for the chutney.
Grind Chutney Base
Add the dry roasted ingredients (peanuts, sesame seeds, cumin seeds, coriander seeds, tamarind, dry red chilies) and a handful of dry coconut flakes to a blender or food processor. Grind them into a fine powder.
Combine and Grind Coarsely
Add the cooked carrots and tomatoes from the Instant Pot to the blender with the ground powder. Squeeze in the juice of 2 limes (or lemons). Grind the mixture coarsely until it reaches a desired chutney consistency.
Prepare Tempering
In a small pan, heat 2 tbsp of oil. Add 8 sliced garlic cloves, 1/2 tsp cumin seeds, 1/2 tsp mustard seeds, and a handful of curry leaves. until the garlic turns golden brown and the seeds splutter.
Finish and Serve
Pour the prepared over the carrot chutney. Garnish with chopped fresh cilantro or coriander. Mix well before serving.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 3 swaps
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
Variations
Simple ways to adapt this recipe.
- For a smoky flavor
Dry roast the red chilies and other grinding ingredients until lightly charred.
- Add a pinch of asafoetidaCustomise
Add a pinch of asafoetida (hing) to the tempering for an extra layer of flavor.
Helpful Tips
Small details that can improve the final result.
Your Notes
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