Cooking is one of my passions. I like to make nutritious and tasty foods at home without using preservatives and artificial colors.
This appetizing carrot chutney is a sweet, tangy, and spicy sauce that you can serve as a side dish with rice, flatbread, roti, or idli. You can leave the chutney out at room temperature for about 24 hours. After that, store any leftovers in the refrigerator.
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Serves four people
- 2 medium carrots, thinly diced and boiled
- 1 cup grated coconut
- 4-5 dry red chilies, broken
- 1/2 tsp tamarind, soaked in water for 10 minutes
- 1/2 tsp salt, or to taste
- 1 tsp white lentils or urad dal, 1/2 tsp for the masala, 1/2 tsp for the tempering
- a few coriander seeds
- 6 curry leaves, for the tempering
- 1/2 tsp mustard seeds, for the tempering
- 1 tsp oil, coconut oil preferred, 1/2 tsp for the masala, 1/2 tsp for the tempering
- Wash and peel carrots. Thinly dice and boil them in sufficient water until they become soft. Set aside for cooling.
- In the meanwhile, heat a 1/2 teaspoon oil in a small pan. Add white lentils and coriander seeds. Let the lentils turn golden. Add broken red chilies and mix well. Turn off the fire.
- Put boiled carrots into a mixer or grinder. Add the fried masala mix, grated coconut, soaked tamarind, and salt. Grind, adding water little by little to get a near-smooth semi-solid paste.
- Transfer the paste to a bowl. This is the chutney or sauce. Adding tempering to this sauce is not compulsory, but it truly enhances the flavor.
- To make the tempering: Heat the remaining oil in a small pan. Add mustard seeds. Add some white lentils and a broken red chili. Saute until the mustard seeds splutter. Throw in curry leaves. Turn off the stove. Pour it on the chutney. Mix well just before serving.
- Serve this yummy chutney as a side dish with plain rice or main course rice dishes. Happy eating!