Carrot Chutney

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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.
Souring Agents:

Tamarind and Tomato - A combination of country and bangalore can be used else bangalore variety alone can be used. Take 2 large tomatoes else 3 medium sized tomatoes.

    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:

    With idli, dosa or as a spread with roti or bread

    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. 

    4.Add salt, red chilli powder, coconut, gram dal, coriander leaves and saute for a few minutes. Allow to cool.

    5.Transfer to a blender. Grind till smooth. Adjust the consistency by adding some water.

    6. Heat oil in a seasoning pan, add the 'tempering ' ingredients  and pour it over the chutney.

    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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