Carrot Chutney



Carrot 4 – 5 Medium
Tamarind 1 inch Sized Ball
Green Chiles 2 – 4
Salt to taste


Garlic 2 Cloves
Chana Dal 1/4 tsp
Urad Dal 1/4 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Broken Red Chiles 2
Asafoetida a pinch
Curry Leaves 4
Oil 2 tsps

Method of preparation:

Peel, remove ends and wash the carrots.
Remove stems, wash and chop green chiles.
Soak tamarind in few tablespoons of warm water for sometime.
Alternatively, microwave the tamarind with few tablespoons of water to turn it soft.
Extract all the thick tamarind juice and discard any fibers.
Peel and lightly mash garlic cloves.

Grate the carrots and keep aside.
Heat a tsp of oil in a pan, add green chiles.
Fry for few seconds, add carrots, tamarind extract and salt.
Cook covered until carrots turn soft.

Grind the carrots along with green chiles and tamarind into smooth paste.
Remove the carrot chutney onto a bowl.

Heat tsp oil in a pan, add all talimpu ingredients in order.
When chana dal changes color, remove from heat and add to the carrot chutney.
Mix well and serve carrot chutney with idly, dosa etc..

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Posted by on May 14 2010 Filed under Chutney. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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