Mamta's Kitchen

Spicy Carrot Salad 1

Gajar ka Chatpata Salad 1

Mitun Gupta

This simple carrot salad with a hint of spice, is great with Indian or non-Indian meals. Serve it with barbecue or take it for picnics. You can change the seasoning and dressing to get a different flavour/taste each time. All amounts are approximate, change to suit your taste. You can make this salad with any root vegetable that can be eaten raw.

Serves 5-6.


  • 5-6 medium sized carrots

  • 2-3 green chilli (adjust to taste and the heat of the chilli variety you are using)

  • 2 inch piece of ginger

  • 2 handfuls or a bunch of fresh coriander leaves

  • Optional

  • 1/2 cup roasted peanuts or chopped walnuts,

  • 1/2 cup raisins/sultanas or chopped dry apricots

  • Dressing

  • Juice of 1 large lemon (adjust to taste)

  • 1 tsp. roasted cumin seeds, coarsely ground (you can add Chat Masala instead.

  • Salt to taste (use Maldon or rock salt or kala namak)

  • 1 tbsp. extra virgin olive oil


  1. Soak sultanas/raisins/chopped apricots in warm water.

  2. Top and tail and peel carrots. Grate them either by hand or in a food processor, taking seconds.

  3. Squeeze out juice to remove excessive moisture. You can collect this juice in a bowl, to be used elsewhere.

  4. Clean, de-stalk and chop coriander leaves finely.

  5. Peel and chop/slice ginger finely.

  6. De-stalk and chop green chillies finely.

  7. Place carrots in a bowl, add everything else, except dressing ingredients, on top and mix.

  8. Place all dressing ingredients in a small jar and mix.

  9. Pour over the salad and mix. Taste and adjust seasoning.

  10. Serve chilled.

  11. You can make it a day in advance but if you do, add lemon and salt just before serving. Experiment with other vinaigrettes or add a little roast cumin and chilli flakes (especially Schzuan chillies).

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