Carrot Chutney is delicious when served with Chaptahi, Idli, Dosa, and so on.
Cuisine: South India
Time required 15 Minutes
1 Cup peeled and grated Carrot
1 Onion, chopped
2 – 3 cloves Garlic, peeled and chopped
3 – 5 Green chilies, broken into two
1″ piece Ginger, peeled and chopped
2″ piece Tamarind
2 tsp Oil
1 tsp Mustard Seeds
1/2 tsp Uddinabele / Urad Dal / Black gram split
Few Curry leaves
Salt to taste
Heat 1 tsp Oil, add Onion, Ginger, Garlic, Green Chili and saute for a minute.
Add Carrot, 2 tbsp of water and Salt. Cook for two minutes. Remove from heat and let it cool.
Grind to a paste. Add water if needed. Heat 1 tsp of Oil and add Mustard Seeds and when they splutter, add Urad dal. When the dal turns pink, add Curry leaves. Add this to the chutney and mix well.