carrots 1 1/2 cup
coconut , 1 cup
big green chilly 1
tomato 1
red chillies 3
coriander leaves 1 tbsp
asafoetida a pinch
mustard seeds 1/4 tsp
black gram 1/2 tsp
oil 2 tbsp
salt to taste.
Carrot Chutney - Directions:
Wash the carrots and peel it and then grate them.
Finely chop the green chilly, coriander leaves and tomato each separately and set it aside.
Now take a frying pan and pour one tablespoon oil and bring to heat. When its hot add the grated carrot and green chilly and saute.
When they are cooked add the tomatoes and saute till the oil begins to leave the sides of the pan. Turn off the flame and set it aside.
Let it cool down. By the time take another pan and pour in one teaspoon oil and bring to heat.
Then add black gram and red chillies and saute till the gram turns golden brown. Set it aside and let it cool.
Grind the coconut, salt to taste, fried red chillies and black gram, carrot mixture and grind into a fine paste.
Then in a small frying pan pour the remaining oil and heat it up. Add the mustard seeds and let it crackle.
Then add the asafoetida and turn off the flame. Pour this mixture into the paste and stir once and serve.
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