Ah what, Carrot Chutney ??
Yes, you heard it right. Its Carrot Chutney. It sounds peculiar may be to make something out of the box. My husband was in fact making fun of it by telling me, "how can anyone make chutney out of this vegetable, nah.. this wont go well with anything, carrots will be sweet".
But i went on and made it as an accompaniment to dosa. And he liked it. He was telling me "I never knew carrot chutney will be this tasty, you should make this often."
Lets make it now.
Ingredients :
Carrot - 4 small (comes to 2 cups after grating - grating optional. U can roughly chop to save time)
Small Onion - 8 / Normal onion - 2
Dry Red Chilli - 2
Chana Dal - 1 tbsp
Tamarind - 1 tsp
Ginger - 1 tsp
Salt - to taste
To temper:
Oil - 1.5 tsp
Mustard seeds - 1/2 tsp
Urad Dal - 1/4 tsp
Curry leaves - a sprig
Hing - 1/4 tsp
Method :
1. Wash carrots, peel off the skin and trim the edges. Then grate it using a grater - well this is optional. Just chop if roughly to save time.
2. Add a tsp of oil and saute the chopped carrots until raw smell leaves, by that time it will shrink in volume. Set aside in a plate.
3. Heat a tsp of oil and add chana dal, red chillies,tamarind and small onion and saute till golden brown.
5. Then heat a tadka pan - add the ingredients listed under 'to temper' let it splutter then add the tadka to the chutney mix well.
4. Transfer all the ingredients to a mixer, and grind it along with salt, ginger and required water.
NOTE : If u don't want too spicy, then add 1 tomato to compensate the heat.
If you found this post useful, I would really love it, if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!
DIVI !!
Yes, you heard it right. Its Carrot Chutney. It sounds peculiar may be to make something out of the box. My husband was in fact making fun of it by telling me, "how can anyone make chutney out of this vegetable, nah.. this wont go well with anything, carrots will be sweet".
But i went on and made it as an accompaniment to dosa. And he liked it. He was telling me "I never knew carrot chutney will be this tasty, you should make this often."
Lets make it now.
Carrot - 4 small (comes to 2 cups after grating - grating optional. U can roughly chop to save time)
Small Onion - 8 / Normal onion - 2
Dry Red Chilli - 2
Chana Dal - 1 tbsp
Tamarind - 1 tsp
Ginger - 1 tsp
Salt - to taste
To temper:
Oil - 1.5 tsp
Mustard seeds - 1/2 tsp
Urad Dal - 1/4 tsp
Curry leaves - a sprig
Hing - 1/4 tsp
Method :
2. Add a tsp of oil and saute the chopped carrots until raw smell leaves, by that time it will shrink in volume. Set aside in a plate.
3. Heat a tsp of oil and add chana dal, red chillies,tamarind and small onion and saute till golden brown.
5. Then heat a tadka pan - add the ingredients listed under 'to temper' let it splutter then add the tadka to the chutney mix well.
4. Transfer all the ingredients to a mixer, and grind it along with salt, ginger and required water.
NOTE : If u don't want too spicy, then add 1 tomato to compensate the heat.
If you found this post useful, I would really love it, if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!
DIVI !!
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