Carrot chutney
CARROT CHUTNEY
INGREDIENTS
- Orange carrot grated – 2 cup loosely packed [ 2 medium size]
- Urad dal -1 tbsp
- Red chilli – 5 or 6 or as per taste
- Shallots / small onion – 10
- Tamarind – a small piece
- Garlic – 3 clove
- Salt to taste
- Oil – 1 ½ tbsp
- Urad dal + mustard seeds – 1 tsp
- Asafoetida – a pinch
- Broken red chilli – 1
- Curry leaves -few
PREPARATION
Wash ,peel and grate the carrot .
METHOD
Heat a tsp of oil ,add the urad dal and fry till light golden.
Add red chili and fry for few seconds .
Add onion and stir fry for a minute .
Add carrot and stir fry for few minutes .[ 3 to 4 mins ]
Allow it to cool .
Transfer it into a mixie jar ,add garlic + tamarind + salt .
Grind into a smooth paste [ add little water while grinding ]
Heat oil in pan , add mustard seeds + urad dal and let it splutter.
Add curry leaves + broken red chilli + asafoetida and stir.
Add this tempering into the chutney OR pour the chutney into the tempering off the flame and mix well .
Serve it as a side dish for SouthIndian breakfasts.
NOTES
- Instead of grating ,you can also chop it into small cubes .
- Some instead of frying the carrots ,boil the carrots .
- If you don’t have small onions ,use regular onions .
- My carrot was sweet so added more red chilli .
- This chutney has to be spicy .
- Instead of urad dal ,u can use chana dal .
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