carrot chutney indian recipe

Another vegetable of great significance in the groove are the carrots!!kids always love food to be presented to them in a more interesting way which becomes even more challenging for us(mothers)not only carrots any veggie given to kids should be arousing some curiosity otherwise they will always find a good justification to avoid them. As we all know very well that the nutritional importance of these carrots makes it a must-have vegetable!of-course this carrot chutney comes as one of the variations that goes very well with idlis and dosas. Ginger added to this chutney is the main advantage increasing the sharpness and flavor.The urad dhal is another flavoring ingredient that gives full aroma and body to this carrot chutney.Now we will see how to make this carrot chutney…..

carrot chutney indian recipe

 INGREDIENTS:

Carrots grated – 1 cup
Chopped onion – 1/4 cup
Chopped tomatoes – 1/4 cup
Ginger – 1 inch piece
Oil – 2 tsp and 1 tsp for tadka
Green chillies – 1-2
Curry leaves – some
Scrapped coconut – 1/4 cup
Salt to taste
Split urad dhal/black gram – 3-4 tbsp
Mustard seeds – 1tsp

METHOD:

GRATED CARROTS

ADD OIL AND ADD URAD DHAL

WHEN BROWN ADD GINGER

THEN ONIONS AND SAUTE

ADD TOMATOES AND CHILLIES

ALONG WITH IT ADD CARROT AND STIR

ADD SALT AND STIR TILL RAWNESS GOES

SWITCH OFF ,ADD COCONUT ,GRIND AND DO TADKA

CARROT CHUTNEY

1.Add oil to a kadai heat up and add urad dhal to brown.
2.Then add ginger and then onion to cook.
3.Add tomatoes and carrots to cook nicely by adding salt and green chillies to it.
4.After rawness has gone switch off ,add coconut and grind.
5.For tempering add oil to kadai when it heats up add mustard to splutter then curry leaves and add to chutney.

carrot chutney indian recipe

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Total Time 15 minutes mins

Ingredients

  

• Carrots grated - 1 cup
• Chopped onion - 1/4 cup
• Chopped tomatoes - 1/4 cup
• Ginger - 1 inch piece
• Oil - 3 tsp and 1 tsp for tadka
• Green chillies - 1-2
• Curry leaves - some
• Scrapped coconut - 1/4 cup
• Salt to taste
• Split urad dhal/black gram - 3 - 4 tbsp
• Mustard seeds - 1tsp

Instructions

 

• Add oil to a kadai heat up and add urad dhal to brown.
• Then add ginger and then onion to cook.
• Add tomatoes and carrots to cook nicely by adding salt and green chillies to it.
• After rawness has gone switch off,add coconut and grind.
• For tempering add oil to kadai when it heats up add mustard to splutter then curry leaves and add to chutney.
  
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Notes

Adding ginger is a added advantage for this carrot chutney giving sharpness and increasing flavor.
You can spice up the chutney by increasing the amount of green chillies.
Peel off the skin and then grate the carrots.