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27 September, 2015

CARROT CHUTNEY

Posted in : CHUTNEY on by : Divya Suresh Tags:

It’s always pleasure to make and eat chutney prepared using vegetable and vegetable peel. Apart from containing vitamin A, carrot has health benefits including beautiful skin, anti ageing and cancer prevention. Carrot chutney can be served with chapati/roti, poori and of course with steaming rice. Using very few ingredients and withing no time you can prepare this awesome chutney.

 

You may also like to check ⇒     authentic kaayi chutney (with rice) , fresh coconut chutney (for Idly,dosa,rotti),  raw mango chutney , nellikayi mosaru chutney , menthya soppu chutney , nellikayi-pudina chutney , nellikayi-kottambari chutney , bettada nellikayi chutney , Guava chutney , hagalakayi chutney , mango-sprouted methi chutney , mint/Pudina chutney , almond/badami chutney , winter carrot chutney , carrot chutney , kadalebele chutney , Anjoora/anjeer chutney , sweet & green chutney

 

      Ingredients:

  • Carrot – 2 Big or 4 small
  • Black gram (deskinned) – ½ tbsp
  • Bengal gram – 1 ½ tbsp
  • Curry leaves (chopped) – 2 tbsp
  • Red chilli – 6 to 8 (byadigi)
  • Tamarind – small piece
  • Grated fresh coconut – 1 ½ tbsp
  • Salt to taste

   

      For Tempering:

  • Oil – 1 tsp
  • Mustard seeds – ½ tsp
  • Asafoetida – ¼ tsp
  • Turmeric powder – ½ tsp
  • Salt to taste

 

     PROCEDURE:

  • Cut and cook carrots with little water for five minutes and keep aside to cool
  • Heat ½ tsp oil and add black gram,Bengal gram,curry leaves,red chillies,tamarind and coconut and sauté well
  • Rest it for 10 minutes and grind adding cooked carrot, salt and little water
  • Temper it with all the ingredients under the heading…. for tempering.
  • Carrot chutney is ready