Include in Print View:

Carrot Chutney

Servings: 5
Ingredients
    For chutney
  • Carrot - 1 medium size (peel and grate)
  • Grated coconut - half the quantity of grated carrots
  • Peanuts - 1 tbsp
  • 1/8 tsp turmeric powder
  • Dry red chillies - 2 (adjust as per taste)
  • Tomato - 1 medium or 2 small ones
  • Garlic - 1 clove (optional)
  • Coriander seeds - 2 tsps
  • salt to taste
  • 2 tsp oil
    • For tempering
  • 1 tsp oil
  • 1/2 tsp mustard seeds
  • 1/8 tsp hing (asafoetida)
  • 1 dry red chillies (broken)
Instructions
  1. 1
    Peel and grate carrots. Dry roast peanuts. Set aside. Fry coriander seeds (till aromatic) and red chillies separately (till crisp, do not darken) in 1 tsp oil. Set aside.
  2. 2
    Fry grated carrots in 1 tsp oil with turmeric powder till raw smell goes. Set aside.
  3. 3
    Grind together all ingredients for chutney to slightly coarse paste. Transfer to serving bowl.
  4. 4
    For tempering, heat oil, add mustard and let crackle, add hing, red chillies. Pour tempering over chutney. Cover immediately and set aside for 1 minute to retain flavor.
  5. 5
    Serve with puris, masala puris, neer dosa, rawa rottis, rice rottis etc
Note
Adding tomato is optional. It is added to reduce the spice level and to give a slight tang.
You can add a mix of green as well as red chillies too.
For gluten free chutney, avoid asafoetida.
Read it online: https://prathiruchi.com/recipe/carrot-chutney/