Carrot chutney recipe

prep time :5 mins

cook time :10 mins


total time :15 mins

course: side

cuisine
: south indian, tamil nadu

servings
: 4
Ingredients 

measuring cup used, 1 cup = 250 ml
Main ingredients:

  • 150 grams carrots OR 1 cup chopped carrots (gajar)
  • 1 teaspoon oil [can use sesame oil (gingelly oil), peanut oil or sunflower oil]
  • 1 teaspoon urad dal (husked and split black gram)
  • 1 teaspoon chana dal (husked and split bengal gram)
  • 1 green chili (hari mirch)
  • 4 to 5 curry leaves (kadi patta) – chopped
  • 1 pinch of asafoetida (hing)
  • ⅓ cup grated coconut
  • ⅓ to ½ cup water
  • salt as required
  • for tempering:
  • 2 teaspoons oil
  • ½ teaspoon mustard seeds (rai)
  • 4 to 5 curry leaves (kadi patta)
  • 1 pinch asafoetida (hing)
  • how to prepare recipe
  • preparing carrot chutney:
  • first peel and rinse 1 large delhi carrot (150 grams) and then chop it. you will need 1 cup chopped carrots.
  • heat 1 teaspoon oil in a pan. add 1 teaspoon urad dal and 1 teaspoon chana dal.
  • saute till both the dals turn golden.
  • then add 1 green chili (chopped), 4 to 5 curry leaves (chopped) and 1 pinch of asafoetida. mix very well.
  • then add 1 cup of chopped carrots. mix again.
  • then add salt and on a low to medium-low saute the carrots stirring often for 4 to 5 minutes.
  • then add ⅓ cup grated coconut.
  • mix very well and saute for a minute.
  • let the mixture become warm and then add it in a grinder jar along with ⅓ to ½ cup water.
  • grind till smooth.
  • remove the chutney in a bowl.
  • tempering for chutney:
  • heat 2 teaspoons oil in the same pan.
  • add ½ teaspoon mustard seeds and let them crackle.
  • once the mustard seeds crackle, add 4 to 5 curry leaves and 1 pinch asafoetida. mix and stir.
  • pour all of the tempering in the chutney. mix well.
  • serve carrot chutney with idli, dosa, adai or vadai.


how to make carrot chutney recipe:

  1. first peel and rinse 1 large delhi carrot (150 grams) and then chop it. you will need 1 cup chopped carrots.

  2. heat 1 teaspoon oil in a pan. add 1 teaspoon urad dal and 1 teaspoon chana dal.

  3. saute till both the dals turn golden.

  4. then add 1 green chili (chopped), 4 to 5 curry leaves (chopped) and 1 pinch of asafoetida (hing). mix very well.

  5. then add 1 cup of chopped carrots.

  6. mix again.

  7. then add salt.

  8. on a low to medium-low saute the carrots stirring often for 4 to 5 minutes.

  9. then add ⅓ cup grated coconut.

  10. mix very well and saute for a minute.

  11. let the mixture become warm and then add it in a grinder jar along with ⅓ to ½ cup water.

  12. grind till smooth.

  13. remove the chutney in a bowl. scrape of the sides and bottom of the grinder jar and add the remaining chutney in the same bowl. if you want, you can even add some water and then swirl the jar. this way the chutney at the bottom and sides of the jar gets mixed with the water. but do note that not to add too much water as then the chutney will become thin.

  14. heat 2 teaspoons oil in the same pan.

  15. add ½ teaspoon mustard seeds. let them crackle.

  16. once the mustard seeds crackle, add 4 to 5 curry leaves and 1 pinch asafoetida. mix and stir.

  17. pour all of the tempering in the carrot chutney. mix well.

  18. serve carrot chutney with idli, dosa, adai or vada.

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