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Carrot
Chutney
from: amanda
- Carrots - 1-1/2 (medium ones)
- Coconut - 1 cup
- Green chilli - 1
- Tomato - 1
- Dry red chillies - 3
- Oil - 2 tablespoons
- Coriander leaves - 1 tablespoon
- Black gram dhal - 1/2 tablespoon
- Salt - 3/4 teaspoon
- Mustard seeds - 1/4 teaspoon
- Hing powder - a pinch
Grate the carrots. Chop the coriander leaves finely. Chop green chilli
and tomato. Heat one tablespoon of oil in a pan and fry the carrot
and green chilli till they are cooked. Add tomato and fry till it
gets soft. Remove from pan and allow it to cool.
Heat half a tablespoon of oil in a clean pan and fry the red chillies
and black gram dhal till the dhal turns light brown in colour. Let
it cool.
Grind coconut, salt, the fried items, and the carrot - tomato
mixture into a smooth paste adding three quarter cup of water. Heat
the remaining half a tablespoon of oil and add the mustard seeds
and hing powder. When the mustard splutters, pour into the chutney
- when cold. Serve this colourful chutney garnished with coriander
leaves
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