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Carrot Chutney
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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
.
Collections:
Chutney
Vegetarian
Accompaniment