Andhra Carrot Pachadi (Mango, Mustard and Carrot Chutney)

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30 min


40 min


about 540 g

Andhra Carrot Pachadi (Mango, Mustard and Carrot Chutney)

Photography by Erik Putz; Food styling by Ryan Barclay; Prop styling by Madeleine Johari

This pachadi, or fresh pickle, hails from southern India and uses tadka— dried spices fried in oil to amplify their flavours—for its layered, complex taste.


  • 4 dried red Kashmiri chilies
  • 1 tbsp black mustard seeds
  • 1/2 cup warm water
  • 450 g carrots , peeled
  • 120 g unripe mango


  • 3 tbsp vegetable oil
  • Pinch asafoetida
  • 1/2 tsp black mustard seeds
  • 1 tsp fenugreek seeds
  • 1 tbsp sugar , salt to taste


  1. In a bowl, soak the dried chilies and 1 tbsp mustard seeds in the warm water for 30 min. Dice half of the carrots finely and set aside. Cut the remaining carrots into rough chunks.
  2. Put the chilies, mustard seeds and the soaking liquid into a blender and blend to a paste. Add the mango and rough carrot chunks and blend to a coarse paste. Set aside.
  3. Tadka: Heat the oil in a heavy-based saucepan over medium heat. Add the asafoetida, 1/2 tsp mustard seeds and fenugreek seeds and fry for 2 or 3 seconds. Reduce the heat to low and add the finely diced carrots.
  4. Cover and cook for 10 min over low heat, stirring halfway through, until the carrots soften slightly. Turn off the heat, and add the blended paste and sugar. Season with salt to taste and stir well. Serve with rice or dosas. You can store any leftover chutney in an airtight jar in the fridge for up to 1 week.

Kashmiri chili powder

This scarlet-hued spice, also known as mirch, adds a vibrant red colour and subtle heat to foods.