Wednesday, 4 October 2017

Carrot Chutney

Carrots (Medium) – 2
Onion – 1
Garlic – 4-6 cloves
Grated Coconut – 6 Spoons
Green Chilli – 1
Red Chilli – 1
Tamarind Pulp - 1tsp
Salt to Taste
Mustard Seeds - 1tsp
Oil – 2 Spoons
Coriander Leaves/ Curry Leaves -1 -2 Strands

Wash, peel & chop carrots; keep aside. Peel onion and chop it as well. Heat a spoonful of oil in a pan and fry onions, carrots, garlic, red chilli & green chilli, until carrot is cooked and tender. Add grated coconut to the same and heat few seconds. Once done, switch of the stove and allow it to cool. In a grinder take fried items, tamarind & salt and grind to smooth paste. Transfer to the serving bowl.

Tempering: Heat 1 spoon of oil in the tempering pan, add mustard seeds. Once done (starts spluttering), switch of the stove, add curry leaves and add to the ground chutney.  Garnish with chopped coriander leaves. Serve the chutney with Dosa, Rice or Chapathi.

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