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27 September, 2015

CARROT CHUTNEY

Posted in : CHUTNEY on by : Divya Suresh

It’s always pleasure to make and eat chutney with 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 used with chapatti/roti, poori and rice. With very few ingredients and less time you can prepare this awesome 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