27 September, 2015

Carrot chutney |

Posted in : BEGINNERS/LEARNER'S/RECIPES, CHUTNEY/TOKKU on by : Divya Suresh Tags: , , , , , , , , ,

ಕ್ಯಾರಟ್ ಚಟ್ನಿ |

It is definitely always pleasure to make and eat chutney prepared using vegetable and vegetable peel. We – the south Indians make chutney using the peel of many kind of vegetables

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 hot rice. Using very few ingredients and within no time you can prepare this awesome chutney.

I make chutney using both winter carrot and those carrots which are available almost for maximum time of the year

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 by adding little water (keep it sturdy, do not cook until mushy) for five minutes and keep aside to cool
  • Heat ½ tsp oil and add black gram, Bengal gram, curry leaves, red chilies, tamarind and coconut and sauté well
  • Rest it for 10 minutes and grind adding cooked and completely cooled carrot, salt and little water (1 or 2 tbsp, if needed)
  • Prepare the tempering by using all the ingredients listed below the heading ” for tempering ” and pour it on the chutney.
  • Mix everything well and the Carrot chutney is ready in no time