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carrot chutney

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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Side Dish
Cuisine: South Indian
Ingredients Method

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

Method
 

For Roasting and Grinding:
  1. Heat 1 tbsp of oil in a pan, add 1 tbsp of chana dal and 1 tbsp of urad dal, 3 Kashmiri red chilli
  2. Now add the garlic saute for a minute and add grated carrot, saute for 5 minutes in medium flame
  3. Once the carrot becomes soft, turn off the flame, let this mixture to cool
  4. After it got cooled, transfer into blender jar
  5. Add ¼ cup of shredded coconut
  6. blend this mixture into smooth paste by adding enough water, and then transfer it to serving bowl
For tempering:
  1. Heat 1 tsp of oil, splutter ¼ tsp of mustard seeds, turn off the flame, then add a pinch of asafoetida and curry leaves
  2. Pour this tempering mixture over chutney and serve