Carrot Chutney


Carrot Chutney

How long it takes – 30 minutes

Number of servings : 3-4

Carrot, the wonder vegetable, is rich in vitamin A and is good from the health point of view. It is even steamed, smashed and fed to babies as well. We also prepare a variety of dishes like vegetable salads, kosambari, halwa, carrot kheer, use it in rice dishes like the pulav, fried rice and also in sambar, veg kurma, veg sagu, etc. Today I would like to put up carrot chutney which can be served with rice and dal and curd rice too.

What you need to have:

1. Grated carrrot – 1 cup

2. Fresh grated coconut – 4 Tablespoons

3. Green chilly – 4-5 (depends upon the level of spice)

4. Ginger – 1″ piece

5. Garlic cloves –  6-8

6. Curry leaves (tender) – 4-5 strands

7. Coriander leaves -0 A handful

8. Tamarind – A little (Or Bilimbi 3-4)

9. Salt – To taste

10. Cooking oil – 2 Teaspoons

Ingredients of carrot chutney

What you do with what you have:

1. Wash and grate carrots, chop coriander leaves, peel ginger and garlic pods and keep aside as shown in image-1.

2. Place a skillet with 2 teaspoons of cooking oil in it on medium flame. When hot, add garlic cloves to it. When fried, add green chilly to it and fry it till done.

Garlic and green chilly being fried

3. Now add grated carrots and fry for a while adding salt to it so that it does not get burnt. When done, add fresh grated coconut, ginger, tamarind, and fry for a while till it is done. Switch off the gas and add coriander leaves, curry leaves also to it.

Carrots, coconut being fried

4. On cooling , grind the above mixture in the mixture adding required quantity of water in steps to a medium coarse consistency, checking for salt.  Serve with idli, dosas, and even with rice and rasam or dal.

Ready to serve Carrot Chutney

How long it takes – 30 minutes

Number of servings : 3-4

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