Sunday, July 26, 2015

Carrot Chutney

I always seem to have carrots in the refrigerator. You can add it to any curry, sambar, vegetable rice and of course the salad.  But I have never thought of a chutney. Today, however, I had just the carrots and had run out of veggies, and when this post of the carrot chutney popped up on facebook, I checked the link and it led me to Cook,Click and Devour and the dish looked good. I liked the fact that there was no coconut.  We use a lot of coconut at home and I am always on the lookout for coconut-free dishes.  The chutney was simple to prepare and tasted amazing.  A wonderful accompanying side dish for rice, chapatis, dosa or whatever.... it is really good!


Carrots - 3-4 medium - grated
Bengal gram dal (Chick pea/Channa) - 2 tbsp
Red Chilies - 1-2 
Tamarind paste- 1/2 tsp 
Asafoetida/Hing - A large pinch
Ginger - 1/4"
Oil - 2 tbsp
Mustard seeds - 1/2 tsp
Curry leaves - few

Heat the oil in a pan
Add the hing followed by the bengal gram dal
Fry the dal a while. Just as it begins to change a shade of colour and a hint of brown
Add the grated carrot
Toss till the raw taste of carrot disappears
Put it all into a blender
Add salt to taste and the ginger
Blend to a fine paste, with a little water if necessary.

Put the blended chutney into a dish.  
Temper with mustard and curry leaves.  

Try it - it is amazing.

Note - you can substitute the red chilies with green chilies.
Harini of Cook, Click and Devour also adds that you can add onions or fresh grated coconut too.


Some time to spare? Do leave a comment. Thanks.


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