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carrot chutney
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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