Carrot Chutney

I did not have coconut at hand and I wanted to make a quick side-dish for dosai immediately. I made this spicy carrot chutney after seeing Ramya's blog. At first I was hesitant because I was doubtful it might turn out too sweet and might not go well along with dosai. But instead, it turned out exactly the way I like. It was hot and spicy and it was a healthier option compared to coconut. Here is the simple recipe.

Ingredients

Carrot - 2 large

Onion - 1 small

Tomato - 1 small

Garlic - 1 clove

Ginger - 1/2 inch

Channa dhall - 1 tablespoon

Red chillies - 2

Oil - 1 spoon

Salt to taste

For the seasoning

Mustard seeds - 1 teaspoon

Urad dhall - 1 teaspoon

Red chillies - 2

Asafoetida - 1 pinch

Oil - 1 teaspoon

Directions

Chop the onions, garlic, ginger and tomatoes. Grate the carrots.

In a saucepan, dry fry the channa dhall and red chillies and keep them separately.

In the same saucepan, add the oil and saute the garlic, ginger and onions. Once they translucent, add the chopped tomatoes and carrot and fry for a minute until the raw smell disappears.

Cool the mixture and transfer them to the blender. Add salt to taste and blend into a smooth paste.

Season with urad dhall, mustard seeds, asafoetida and red chillies and add it to the chutney.

Serve with idly or dosai.

Sending this to to the following events:

JFI: Carrots

Vegan ventures II

Challenge
Spicy Fiery Chutneys