Saturday, April 10, 2010

CARROT CHUTNEY


I wanted to try out different chutney without using coconut so i surfed the web and got this one which i tried and it goes well with chapati,puri and dosa too.

here is the recipe,
INGREDIENTS
Grated Carrot: 1 cup
red chillies: 4-5
asfaoetida :pinch
Ginger.....................small piece
Garlic (Optional)...........2
Salt to Taste
Grated Coconut.............3tbsp
Coriander Leaves...........few
Mustard seeds..............1tsp
Curry leaves..................few
Tamarind...................1"small ball size
salt to taste

Tampering,
oil :1tbsp
mustard seeds
fenugreek seeds
curry leaves


Method

Heat a pan with oil add urad dhal, chili, tamarind, ginger and garlic.

When the dhal become red, add the chopped carrots and fry.
The raw smell should go.Grind all together with coconut, salt , asafoetida and coriander leaves.
In a wok,heat the oil add mustard seeds,fenugreek seeds and curry leaves,after this pops up add the paste and salt to taste

Store in an air tight container.This chutney testes best after a day or two, when the mustard flavour has soaked in well. Stays fresh for weeks in the refrigerator.

TIPS
Dont use Red onion as it gives bitter taste use white or yellow onion.

akshata