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+ servings

Carrot Salad

Course Salad, Side Dish
Cuisine Indian
Prep Time 20 minutes
Cook Time 10 minutes
Servings 4


  • 4 carrots Various colors
  • 1/2 tsp lemon zest
  • 3 tbsp lemon juice
  • 1/4 tsp salt

Peanut chutney

  • 1/2 c peanuts raw , unsalted
  • 1 tbsp oil
  • 1/4 cup finely chopped onion
  • 1 clove garlic
  • 2 chilies whole, dried
  • 1 tbsp tamarind pulp
  • 1/2 cup water
  • 1/4 tsp salt
  • 1 tbsp sesame seeds slightly toasted
  • 2 tbs sunflower seeds


  • 1/2 tsp brown mustard seeds
  • 2 thai green chilli chopped fine


  1. Roast the peanuts on low heat until slightly browned

  2. Once roasted, remove from pan and keep aside to cool

  3. In the same pan, dry roast the sesame seeds and keep aside to cool

  4. Add oil to the pan and saute the onions and garlic until slightly browned. Finally add the dry chilies and saute until aromatic. Make sure to not overcook the chili.

  5. Soak the tamarind in half a cup of water and strain to remove any residual seeds

  6. Blend the peanuts, onion, garlic and tamarind water and salt until smooth. Reserve to serve with the salad.


  1. Heat oil and add the mustard seeds in it

  2. when the mustard seeds start to splutter around, switch off heat and add the green chili. allow to cool . when cool add this tempering to the lemon juice and mix .

Compose the salad

  1. Peel and Slightly blanch the whole carrots for about 3 minutes so they soften just little bit.

  2. Using a peeler, make thin ribbons from all carrots.

  3. Dunk each peel into the tempering mix and then roll it up to keep ready for plating.

  4. Or cut the carrots into julienne and mix the tempering into it

  5. Serve with chutney and sunflower seeds and sesame seeds for extra crunch