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Thursday, April 18, 2013

Carrot Chutney

Carrot Chutney:

Friends over the last few months are sharing recipes via facebook, gmail and it keeps me thrilled to see them. This is one such recipe, got from a friend of mine couple of days ago. Carrot chutney never flashed my mind. It’s an alternative to coconut chutney with the goodness of carrot and a great accompaniment with Idli, Dosa, Adai, Pesaratu and can be used as a spread for sandwich too. Today we will learn how to make carrot chutney.


Carrot – 2 (med sized)
Tomato – 1
Coconut (grated) – ½ cup
Red Chilles – 6
Garlic – 5 cloves
Jeera – ½ tsp
Oil – 2 tsp
Salt – to taste

For Tempering:

Oil - little
Mustard – 1 tsp
Curry leaves - few


Chop the carrots and tomatoes finely.


Heat a pan with two teaspoon oil.
Add red chillies and garlic and sauté for half a minute.
Add finely chopped carrots and tomatoes with salt.
Close the pan with a lid and let the carrot cook in water that comes out of tomato.
Stir it every minute.
Once the carrot and tomato is cooked, turn off the flame.
Let it to cool and add this to a blender along with coconut, jeera (little water if needed) and grind it to a smooth paste.
Do the tempering.

Carrot chutney is ready to serve J

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