Carrot Chutney: A blend of carrots, onions, tomatoes and spices, this chutney is not only a treat for your taste buds but also for your eyes. An easy and a nutritious way to make children eat veggies is to incorporate them in chutneys and thogayals. I usually prefer vegetable chutney over coconut and the regular onion - tomato ones. I mostly use country variety as the y taste neutral except banana flower which is astringent. The chutney tastes almost like an onion - tomato chutney and the children won't find be able to find it unless you tell them so.
Key Ingredients:
Vegetables:
- Carrots - Normal carrots are the best for making chutney. Don't use delhi carrots or the deep red ones. Take 2 large carrots or else take 3/4 small ones.
- Onion - Bellary onion will be the best for this chutney. Take 1 large onion or 2 small sized onions.
Lentils: Chana dal, Urad dal, gram dal, split urad dal are used.
Herbs - Curry leaves ,Coriander leaves
Spices - Ginger,Garlic, chillies are used
Spice Powders:
Hing - Powdered hing is used.
Red chilli powder. I'm adding red chilli powder, coz our family likes it spicy. You an avoid it if you don't prefer.
Oil - Any oil can be used.
Seeds - Mustard, cumin is used
Coconut - Fresh or dessicated can be used.
Method:
- Saute all the ingredients.
- Grind.
- Season.
Suggested Serving:
Equipments Used: Blender, Seasoning pan, Kadai/pan.
Recipe:
Total Time Taken - 20 minutes
No. of persons - 4
Ingredients:
Oil - 2 tbsp
Carrots - 2 large
Chana dal - 1 tbsp
Urad dal - 1 tbsp
Gram dal - 1 tsp
Tomato - 2(big)
Tamarind - a small gooseberry size
Onion - 1(large)
Ginger - 1/2"
Garlic- 4/5 cloves
Green chillies - 2
Red Chillies - 3
Cumin seeds - a pinch
Red chilli powder - 1/4 tsp
Coriander leaves - a few sprigs
Coconut - 1 tbsp
Asafoetida/hing - a pinch
Tempering:
Oil - 1 tsp
Mustard - 1/2 tsp
Split urad dal - 1 tsp
Curry leaves - 1 sprig.
Directions:
1.Chop carrots or grate them. Chop onions and tomatoes.
2.Heat oil in a kadai, add chana dal, urad dal,cumin, tamarind and red chillies. Saute till golden brown. Transfer to a plate.
3. Heat oil again, add onion, saute till pink, add green chillies, ginger, garlic, tomatoes, carrot. Cook till tomatoes turn mushy and carrots tender. Sprinkle water if necessary.
5.Transfer to a blender. Grind till smooth. Adjust the consistency by adding some water.
Note:
- My family prefers tangy and spicy chutney. So i added tamarind and red chilli powder. If you don't prefer leave it out.
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