Carrot Chutney

CARROT CHUTNEY

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This carrot chutney is a quick and easy recipe. I love this chutney and make it quite often.

Sometimes we don’t know what to do with leftover carrots or beetroots….either we can make a salad or chutney and serve them with a meal….both of these are delicious and healthy.

This healthy veggie based chutney when served with idli/dosa makes a complete meal. You can store the leftover carrot chutney in the refrigerator and it stays good for few days.

Today I made this chutney and thought of sharing it with you all…..

 

Ingredients

  • 1 cup Carrots, chopped
  • 1 tsp. Oil
  • 2 Green chillies
  • 1 tsp. Urad Dal
  • 1 tsp. Chana Dal
  • 4-5 Curry leaves
  • 1 pinch of Asafoetida
  • ⅓ cup grated coconut
  • ⅓ to ½ cup Water
  • Salt, as required

For tempering

  • 2 tsps. Oil
  • ½ tsp. Mustard seeds
  • 4 to 5 Curry leaves
  • 1 pinch Asafoetida
  • 2 Red Chillies

 

Method

  • First peel and rinse carrots and then chop them. You will need 1 cup chopped carrots.
  • Heat 1 teaspoon oil in a pan. Add 1 teaspoon urad dal and 1 teaspoon chana dal.
  • Sauté till both the dals turn golden brown.
  • Then add green chillies, curry leaves and a pinch of asafoetida. Mix very well.
  • Then add chopped carrots and mix again.
  • Add salt and on a low to medium-low heat sauté the carrots stirring often for 4 to 5 minutes.
  • Add grated coconut and mix very well and sauté for a minute.
  • Let the mix become warm and then add it to a mixer grinder along with ⅓ to ½ cup water.
  • Grind till smooth. Remove the carrot chutney to a bowl.
  • Heat oil in a pan.
  • Add ½ teaspoon mustard seeds and let them crackle.
  • Once the mustard seeds crackle, add curry leaves, dried red chillies and a pinch of asafoetida.
  • Mix and stir.
  • Pour the tempering over the carrot chutney and mix well.
  • Serve delicious carrot chutney with idli, dosa or vada.
Posted in Breakfast, Dressings and Dips, Side dish, Vegetarian and tagged , , , , , .