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Carrot Chutney


Whenever I feel bored with coconut chutney,garlic chutney or kara chutney with idly or my next option would be either carrot chutney or coriander chutney.
Carrot chutney goes very well with idly,dosai even with Adai.This chutney can be made in two versions,one with the coconut and the other with shallots and tomato.
Today I am sharing the recipe with the coconut,here goes the recipe.............  

Ingredients

IngredientQuantity
Carrot(grated)1cup
Coconut1/4cup
Shallots4nos.
Green chilly7-8nos.
Urad dhal 1tbs
Tamarind1 inch piece
Saltto taste
Oil2tsp
For tempering
IngredientQuantity
Mustard seeds1/2tsp
Urad dhal1tsp
Asafoetida/perungayama pinch
Curry leaves1 sprig
Oil1tsp


Method 

  • Heat the pan with 1/2 tsp of oil,fry the urad dhal and remove it.In the same pan add the remaining oil and fry the green chillies,then goes in shallots and grated carrot.Saute it till the raw smell goes away and finally add the coconut and fry it for a minute.Switch off the flame and leave it to cool down.Once its get cooled down grind it along with tamarind and salt.
  • For the tempering heat a pan with the oil and splutter the mustard seeds and urad dhal.Then add the asafoetida and curry leaves,add the tempering to the chutney and mix it well.
  • Quick Carrot chutney is ready.
  • Serve with idly or dosa.

Enjoy...............................................................
  • The amount of green chillies can be increased if the carrot is slightly sweet.
  • Instead of shallots 1/2 onion can be used.
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