Monday, 30 September 2013

Spicy Carrot Chutney

I was bored of usual chutneys. I wanted to try something new. I had heard about Carrot chutney but was a bit skeptical about the taste. But when I tried and tasted, I really liked it :)

  • Onion: 1 (chopped)
  • Ginger: a small piece
  • Curry Leaves: a few
  • Green chilli: 1 (chopped)
  • Washed Urad daal: 1 tsp
  • Chana daal: 1 tsp
  • Garlic: 1-2 cloves
  • Salt
  • Oil: 2 tbsp
  • Tomato: 1(chopped)
  • Carrot: 1 (grated)
  • Sambar masala: 1 tsp (optional)
  • Coconut: 1-2 tsp (grated)
  • For tempering:
    • Oil: 1 tsp
    • Mustard seeds: 1 tsp
    • Curry leaves: a few
    • Chana daal/ urad daal: 1 tsp


  1. Heat 1 tbsp oil in pan. Roast urad daal and chana daal for 5-7 mins.
  2. Keep aside.
  3. Heat remaining 1 tbsp oil in pan.
  4. Add garlic, green chilli, ginger, curry leaves, onion, salt and sambar masala. Cook for few mins.
  5. Add chopped tomato, roasted daal and grated carrot. Cook for 4-5 mins.
  6. Turn off the flame. Add grated coconut.
  7. Let it cool.
  8. Grind it with a very little water, if needed.
  9. For Tempering:
    • Heat oil in pan.
    • Add mustard seeds, curry leaves, chana daal/ urad daal.
    • Cook for few mins.
  10. Add tempering to the ground chutney.
  11. Chutney is ready to be served with dosa/ idli.
You can also add tamarind or amchoor. 

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