Carrot Chutney

Ingredients

• • Carrots (grated) - 1 cup
• • Coconut (fresh, grated) - 1 ½ tablespoons
• • Red chillies - 5
• • Bengal gram dal - 1 tablespoon
• • Urad dal - 1 tablespoon
• • Salt - as required
• • Tamarind (soaked & extracted) - small lime size
• • Asafoetidas - a pinch
• • Oil (for frying) - as required
• • Mustard seeds (for seasoning) - ½ teaspoon

Method

• 1. Heat ½ Teaspoon of oil in a 'frying pan' and roast red chillies, urad dal, bengal gram dal until golden and transfer to a plate.
• 2. In the same frying pan pour little more oil and fry grated carrot until raw flavour is lost.
• 3. Allow to cool thoroughly.
• 4. Powder roasted ingredients along with salt in a mixie, add fried carrot, coconut, tamarind, asafoetida and grind to coarse chutney consistency.
• 5. Season mustard and add to this chutney and serve.