Carrot Chutney




1-1/2 cup grated carrots
1 cup grated coconut
2 green chilies, chopped
1 tomato, chopped
3 red chilies
2 tbsp. oil
1 tbsp. finely chopped coriander leaves
1/2 tbsp. black g. dal
Salt, to taste
1/4 tsp. mustard seeds
1 dash asafoetida


Heat 1 tbsp oil in a pan, fry the grated carrots and chopped green chilies until they are cooked. Add tomato and fry till it gets soft. Remove from pan and allow it to cool. Heat 1/2 tbsp of oil in another pan, fry red chilies and black gram dal until the dal turns light brown in color. Let it cool.

Grind coconut, salt, fried items and the carrot-tomato mixture into a smooth paste adding 3 quarter cup of water. Heat remaining oil, fry mustard seeds and asafoetida until they splutter. Remove and pour into the chutney and garnish with cilantro leaves.

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