This carrot chutney is a quick and easy recipe. I love this chutney and make it quite often.
Sometimes we don’t know what to do with leftover carrots or beetroots….either we can make a salad or chutney and serve them with a meal….both of these are delicious and healthy.
This healthy veggie based chutney when served with idli/dosa makes a complete meal. You can store the leftover carrot chutney in the refrigerator and it stays good for few days.
Today I made this chutney and thought of sharing it with you all…..
Ingredients
- 1 cup Carrots, chopped
- 1 tsp. Oil
- 2 Green chillies
- 1 tsp. Urad Dal
- 1 tsp. Chana Dal
- 4-5 Curry leaves
- 1 pinch of Asafoetida
- ⅓ cup grated coconut
- ⅓ to ½ cup Water
- Salt, as required
For tempering
- 2 tsps. Oil
- ½ tsp. Mustard seeds
- 4 to 5 Curry leaves
- 1 pinch Asafoetida
- 2 Red Chillies
Method
- First peel and rinse carrots and then chop them. You will need 1 cup chopped carrots.
- Heat 1 teaspoon oil in a pan. Add 1 teaspoon urad dal and 1 teaspoon chana dal.
- Sauté till both the dals turn golden brown.
- Then add green chillies, curry leaves and a pinch of asafoetida. Mix very well.
- Then add chopped carrots and mix again.
- Add salt and on a low to medium-low heat sauté the carrots stirring often for 4 to 5 minutes.
- Add grated coconut and mix very well and sauté for a minute.
- Let the mix become warm and then add it to a mixer grinder along with ⅓ to ½ cup water.
- Grind till smooth. Remove the carrot chutney to a bowl.
- Heat oil in a pan.
- Add ½ teaspoon mustard seeds and let them crackle.
- Once the mustard seeds crackle, add curry leaves, dried red chillies and a pinch of asafoetida.
- Mix and stir.
- Pour the tempering over the carrot chutney and mix well.
- Serve delicious carrot chutney with idli, dosa or vada.
