carrot chutney indian recipe
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.
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.
You can spice up the chutney by increasing the amount of green chillies.
Peel off the skin and then grate the carrots.