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.