CARROT CHUTNEY
Carrot chutney is an easy and tasty chutney made with carrots, coconut and spices
Ingredients
- 2-3 medium size carrot, peeled and diced
For masala
- 1/2 small cup coconut, (if you want you can omit coconut ; but pref at least few tbsps)
- 2 tsp Black Gram Urad Dal
- 1 tsp Bengal Gram Chana Dal
- a pinch Hing
- 4 - 8 Red Chillies, - As per spice level
- small size Tamarind, (soaked)
- 1 tsp Coconut Oil / Any oil
- to taste Salt
For tempering
- 1/2 tsp Mustard seeds
- Curry Leaves
- 1 - 2 tsps Coconut Oil / Any oil
Instructions
- Dice carrot. Add a cup of water and pressure cook for 2 whistles. Once pressure is released, check if the carrot is cooked.
- Meanwhile, heat oil in a small pan. When oil is hot, add urad dal, chana dal , few curry leaves,hing & red chillies. On low medium flame, fry till dal turns golden. Turn off the heat, add coconut & let it cool completely.
- Transfer the fried masala,tamarind and salt to a mixer/blender. Grind to a paste. Add cooked carrots. Blend smooth but don't make super smooth. Taste test.
- Prepare the tempering. Heat oil in a small pan. When oil is hot, add mustard and curry leaves. Now add ground chutney to this. Bring a boil by stirring in between.
- Serve carrot chutney with hot rice / idli / dosa / chapati etc . Stays good for 3-4 days in fridge .
