This carrot and green chili relish, or Taju Gajar Marcha nu Athanu, was a staple at my MaaIL’s table. She had a real zest for spicy foods, and just like in my Gujarati household, her meals were never complete without a fresh relish, a bit of kachumbar, or some form of athanu. There was always something bold,and crunchy to wake up the plate.

She served it as a side with almost any main meal, but always with pilau or biryani or magiyo.  I have folded it into warm rotli or stuffed it into a paratha more times than I can count. It makes for a perfect little snack when you want something punchy and satisfying.

The best part? It’s quick and easy to assemble and keeps beautifully in the fridge (if it lasts longer than two days, I will be surprised!).

I have two short video’s to help you along if you want to make it!

Ingredients:

• 2 medium carrots, peeled and cut into matchsticks or julienned 
• 6 Thai green chilies, split down the middle 
• 1 tablespoon garlic paste 
• 1 tablespoon light olive oil 
• 5 tablespoons tomato ketchup 
• 1/2 teaspoon turmeric powder 
• 1 teaspoon red chili powder 
• 1/2 bunch cilantro, finely chopped 
• 2 teaspoons pink salt or to taste

Method:

This one’s as easy as it gets, just chop, gather, and mix. No heat, no fuss, just bold flavors ready to kick up any meal.

Chop the veggies: Julienne or matchstick your carrots, keep them thin for the best crunch. Slit the green chilies down the middle (leave the seeds in if you want the heat!).

Gather and mix: In a large mixing bowl, throw in the carrots, green chilies, garlic paste, ketchup, turmeric, red chili powder, olive oil, and pink salt.

Fresh garnish: Add the chopped cilantro and give everything a good mix with a wooden spoon— hands work best, so glove up, just saying.

Taste & adjust: Give it a little taste , more salt? More heat? You do you.

Let it rest (optional): Let the relish rest for 15–20 minutes so all the flavors can mingle. But honestly, you can dig in right away too.

Stays fresh in the fridge for up to two weeks. 

Notes:

Carrots: Use firm, fresh carrots — they should be crisp, not bendy.

Chili: Thai green chilies bring the heat, and is what i use, but if you want to tone it down, use fewer chilies or swap them for milder ones like jalapeños or deseed them. I recommend using green peppers if you want no heat at all.

Cilantro: Dont skip it! Cilantro adds a fresh, herbaceous lift that balances all the heat, sweetness, and garlic in the relish.

Ketchup : Tomato ketchup adds a sweet and tangy base — you can use a no-sugar version.

Rest Time : Though you can eat it right away, letting it sit for 20–30 minutes allows the flavors to mingle and mellow beautifully.

Accompaniment: This relish pairs beautifully with rice dishes, grilled meats, wraps, and vegetable curries.

Storage: Store in a clean, airtight glass jar. It keeps well in the fridge for up to 5 days. Stir before serving.

Tell Me How You Eat It

Do you pair it with khichdi? Tuck it into a sandwich? Or snack on it straight from the jar (no judgment ~ I do it too!)? I would love to hear how you serve this spicy little number. Share your remake in the comments or tag me when you make it, I am always inspired by your tables.