CARROT CHUTNEY

CARROT CHUTNEY

DESCRIPTION

Carrot Chutney is a delicious and spicy combination of carrots, tomatoes, and coconut. It’s super simple to make and goes famously well with idlis, dosas, upma, and even bread. It’s like coconut chutney drunk on carrot juice. It’s like coconut chutney went rogue, checked itself into a salon, got a makeover with an infusion of beta carotene and lycopene (from the tomato), and came out looking and tasting more glamorous. Give your coconut chutney a facelift too. And here’s how. Read on.


RECIPE FOR CARROT CHUTNEY


INGREDIENTS

  1. Carrots – 3 medium
  2. G Chillies – 2
  3. Tomatoes – 2
  4. Grated coconut – 2 cups (loosely packed)
  5. Red Chillies – 4
  6. Urad Dal – 1 tbsp
  7. Salt – 1 tsp + a pinch
  8. Hing – 1/4 tsp
  9. Oil – 2tsp + 2 tsp + 1tsp
  10. Mustard seeds – 1 tsp
  11. Curry leaves – 6 leaves
  12. Coriander leaves – to garnish

METHOD

  1. Grate the carrots. Slit the green chillies. Chop the tomatoes.
  2. Heat 2 tsps of oil in a pan. Roast the urad dal and red chillies until the dal turns a light shade of brown. Add the red chillies a minute after you’ve added the urad dal since they tend to burn quickly. Transfer to a blender.
  3. In the same pan, heat another 2 tsps of oil. Toss the grated carrots, green chillies and a pinch of salt into the pan and sautee until the carrots are cooked. About 5 minutes. Add the tomatoes and saute until they turn mushy
  4. In the same pan, heat another 2 tsps of oil. Toss the grated carrots, green chillies and a pinch of salt into the pan and sautee until the carrots are cooked. About 5 minutes. Add the tomatoes and saute until they turn mushy
  5. Once cool transfer the sauteed mixture into the jar and grind into a coarse paste along with the roasted urad dal and red chillies. Use water as required. I used about 1/3 cup water
  6. Heat a tsp of oil, add the hing and splutter the mustard seeds. Add the curry leaves and turn off the stove. Pour the seasoning all over the chutney. Garnish with chopped coriander leaves
  7. Serve with hot idlis, dosas, upma etc. This would even make a great spread for bread.

This chutney will pair really well with Arisi Upma (Savory Rice Porridge)



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