Saturday, September 20, 2014

Carrot Chutney

Hello Everyone,
How are you all?? Here I am with a lip smacking chutney recipe which needs no coconut.
Carrot Chutney

For this we need:
2 carrots peeled and cut into slices
1 onion peeled and sliced
2 cloves of garlic
6 red chiilies (long)
½ tsp methi seeds/fenugreek seeds
A small pc of hing or ¼ th tsp hing powder
1 tsp urad dal seeds/split black gram
1 tsp oil
Salt to taste
To temper
1 tsp oil
1 tsp mustard seeds
Curry leaves a sprig
Method :
In a pan/kadai heat oil and add methi seeds,urad dal and roast until it turns brownish in colour now add the red chillies, hing and roast until the chillies are crisp, now add in garlic cloves and onion slices and fry them until the raw smell if totally gone. Once this is done add in sliced carrots, salt to taste and fry it until the carrots are tender and cooked. Remove from flame and allow it to cool down a little.
Once done pour the whole mixture to a mixer jar/blender and puree it smooth.
Check for salt if required more add in a little extra.
Now in a tadka pan /small pan heat a tsp oil add mustard seeds, when they splutter add curry leaves and temper over the chutney.


I served this with Undi, you can enjoy it with any kind of dosa or Idli.
Note:
Adjust chillies according to your spice level.

If you like it tangy you can add a tsp of tamarind paste.

Will post the Undi Recipe Soon,
Enjoy Cooking,


 

1 comment:

Uma said...

something different with carrots.. I liked the cute little carrot flower you made :)