Wednesday, 4 October 2017

Carrot Chutney/ Carrot gojju

I need not say much about Carrots. Usage of this vegetable is very vast and hewalth benefits are high too. This well known vegetable is good in desserts to spicy pickles as well.
Similarly chutney is an integral part of south Indian breakfast and sharing a simple chutney recipe with carrots which goes very good with dosa and rice. 


Carrot Chutney

Preparation Time: 15 minutes
Cooking time: 10 minutes
Serves: 2-3
Ingredients:
Carrots (Medium) – 2
Onion – 1 (optional)
Garlic – 4-6 cloves
Grated Coconut – 6 Spoons
Red Chilli – 1, adjust to taste
Tamarind Pulp - 1tsp
Salt to Taste
Tempering:
Mustard Seeds - 1tsp
Oil – 2 Spoons
Coriander Leaves/ Curry Leaves -1 -2 Strands

Method:
  • 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, 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. On spluttering, switch of the stove, add curry leaves and add to the ground chutney.  Garnish with chopped coriander leaves optionally. 
  • Serve the chutney with Dosa, Rice or Chapathi.

Carrot gojju

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