Carrot Chutney Recipe

Carrot Chutney served with dosa

After interesting and offbeat lemon chutney its carrot chutney that can be an interesting alternative to run of the mill chutneys we normally make. After all variety makes life interesting isn’t?

Carrots – 3 nos

Tamarind – 1 small lemon size

Mustard seeds – 1/2 tsp

Urad dal (white) – 1/2 tsp

Dried red chili – 4 nos

Asafoetida (heeng) – 1 pinch

Oil

Salt to taste

  1. Chop carrots and boil them till they turn soft. You can also put them in a pressure cooker with little water and wait for 1-2 whistles and keep it aside to cool
  2. Soak tamarind in little water for sometime. Squeeze and extract the pulp (juice). Discard the rest
  3. In a medium sized wok heat oil and add mustard seeds. Allow it to splutter
  4. Now add dried red chili, urad dal, stir and then add asafoetida
  5. Add the boiled carrots, tamarind pulp, salt and blend it to a smooth paste
  6. Serve with dosa, bread or rice

Till tomorrow….happy cooking! 🙂

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