Carrot chutney

Sunday, August 10, 2014 0 comments
Carrot chutney is my new found addition to idli/ dosa accompaniments. It is spicy and tangy, also with slight sweetness from carrots. 

2 tbs chana dal
5-6 small onions/ 1 big sized onion
2 red chillies, 1 green chilli
1 small piece of ginger
1 small gooseberry sized tamarind
2 medium sized carrots ( grated)
1/4 ts hing
1 tbs sesame oil

For tempering
1 tbs sesame oil
1 ts mustard seed
1/2 ts urad dal
Few curry leaves


- Add little oil in a kadai. Fry chana dal until they change color a little. Add the chillies and give a quick stir. Take the fried ingredients in a plate and allow it to cool.
- In the same kadai add extra oil if needed. Fry onions until they turn translucent. Add grated carrots and necessary salt. Give quick stir constantly for a minute until carrots get tossed well. It's not necessary to cook them completely. Switch off stove. Add hing, tamarind and the ginger piece and mix together. Take the ingredients out and combine them with the chana dal chilli mixture.
- Grind everything into a smooth or coarse paste as you wish. Take them out in a serving bowl.
- Add the tempering of mustard seed, urad dal and curry leaves. Give a good mix. 


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