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carrot chutney

carrot chutney

cuminpepperschutney, Uncategorizedcarrot chutney, chutney

carrot chutney is an another chutney recipe with veggie, In this version, just the fried lentils, chilly, tamarind, carrot grinding with coconut would make good nutritious chutney

Let us see how to make it

carrot chutney

Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Side Dish
Cuisine South Indian
Servings 4

Ingredients
  

For Roasting and Grinding:

  • 1 tbsp oil
  • 1 tbsp channa dal
  • 1 tbsp urad dal
  • 3 kashmiri red chili
  • 2 garlic
  • small piece tamarind (1 cashew nut sized tamarind)
  • 2 cups grated carrot (200 gram carrot)
  • salt as required
  • ¼ cup coconut (shredded)

For tempering:

  • 1 tsp oil
  • ¼ tsp mustard seeds
  • A pinch asafoetida

Instructions
 

For Roasting and Grinding:

  • Heat 1 tbsp of oil in a pan, add 1 tbsp of chana dal and 1 tbsp of urad dal, 3 Kashmiri red chilli
  • Now add the garlic saute for a minute and add grated carrot, saute for 5 minutes in medium flame
  • Once the carrot becomes soft, turn off the flame, let this mixture to cool
  • After it got cooled, transfer into blender jar
  • Add ¼ cup of shredded coconut
  • blend this mixture into smooth paste by adding enough water, and then transfer it to serving bowl

For tempering:

  • Heat 1 tsp of oil, splutter ¼ tsp of mustard seeds, turn off the flame, then add a pinch of asafoetida and curry leaves
  • Pour this tempering mixture over chutney and serve
Keyword carrot chutney

Stepwise Picture Recipe:

Firstly, Heat 1 tbsp of oil in a pan, add 1 tbsp of chana dal and 1 tbsp of urad dal, 3 Kashmiri red chilli
carrot chutney
secondly, add 2-garlic pods chopped
and a small piece of tamarind
carrot chutney
saute it for 1 minute
carrot chutney
then add 2 cups of grated carrot
add in salt
carrot chutney
saute it for 5 minutes in low flame or until the carrot turned into soft
carrot chutney
let this mixture to cool
Transfer this mixture into blender jar
carrot chutney
add 1/4 cup shredded coconut
blend it smoothly with enough water
smooth textured chuney
transfer into serving bowl, add water if needed
Finally, Temper it with mustard seeds, curry leaves and asafoetida, add it into the chutney
carrot chutney

Note:

While tempering, heat the oil, splutter mustard seeds and then turn off the flame add curry leaves and asafoetida. Next, add this tempering mixture into chutney.

Also, check out,

mullangi chutney

red capsicum chutney

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Health benefits of carrot:

There are plenty of health benefits from carrot that is known by everyone, Let us see in detail one by one.

  • Carrots are rich source of vitamin A, improves eyesight
  • Boosts immune system
  • It regulates the blood sugar level
  • And it maintains good digestive health
  • Carrot has anti cancer properties
  • It improves kidney as well as liver function
  • carrots are good for healthy skin
  • And also, It stimulates hair growth

Storing Carrots:

Carrots are one of the long life vegetable, It will remain fresh for 2 weeks when we refrigerate it

Whenever we have plenty of carrots, we can store it freezer after blanching

For blanching:

Rinse in water, peel off, chop it, put it in hot water for 2 minutes, then drain the water completely then dry. store it in freezer by putting inside the zip-lock bags

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Related recipes:

peanut chutney | easy peanut chutney

simple coconut chutney

vankaya bajji | brinjal chutney

ridge gourd skin chutney

radish chutney

curry leaves chutney

ellu chutney | sesame seeds chutney

capsicum chutney

red capsicum chutney | bell pepper chutney

broccoli stalk chutney | broccoli stem chutney

  • ← curry leaves rasam | immune boosting recipe
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