17 February, 2016
RED CARROT CHUTNEY| WINTER CARROT CHUTNEY|
Earlier I have posted the recipe of one more type of carrot (orange coloured one) chutney on my blog which uses regularly available orange coloured one.
But this time I tried making chutney with red coloured carrot, It turned out to be delicious. The sweetness of winter carrot enhanced the taste of the chutney. Prepared it in a little different method.
We even ate this mixed with steaming hot rice and it was mouthwatering. I’m surely going to make this chutney immediately again for couple of more times in near future, then this is going to be in the regularly done dishes list permanently
Ingredients : measuring cup used – 200 ml
- Red Carrot – 1 cup (chopped)
- Red chilli – 4 (I used spicy chilies)
- Oil – 1/2 tsp
- Mustard seeds – 1/2 tsp
- Bengal gram (chana dal) – 2 &1/2 tbsp
- Urad dal – 1&1/2 tbsp
- Turmeric powder – 1/2 tsp
- Tamarind – 1-inch piece
- Asafoetida (Hing) – 1/2 tsp
- Grated fresh coconut – 2 to 3 tbsp
- Salt to taste
PROCEDURE :
- Heat oil add mustard seeds, when it splutters add all the other ingredients one by one, saute until soft
- Let it cool for sometime, then grind into a coarse paste using little water
- Carrot chutney goes well with rotti, chapati, roti and Rice as well.
