Carrot chutney
My daughter loves carrots so much. She eats them raw - sticks, shredded or as a whole piece. I'm glad that she likes to eat raw veggies. But I recently read somewhere that steamed/cooked carrots are healthier than raw ones as it makes the nutrients get absorbed easily. So I've been looking for recipes where I can use a lot of carrots and can make a little differently than the usual dry side-dish.
I noticed a chutney recipe in sharmispassions and modified it a little bit to suit my family's tastebuds and also to make it a tad quicker. This has a texture similar to that of a hummus and it goes well with dosas.
Carrot chutney
My daughter loves carrots so much. She eats them raw - sticks, shredded or as a whole piece. I'm glad that she likes to eat raw veggies. But I recently read somewhere that steamed/cooked carrots are healthier than raw ones as it makes the nutrients get absorbed easily. So I've been looking for recipes where I can use a lot of carrots and can make a little differently than the usual dry side-dish.
I noticed a chutney recipe in sharmispassions and modified it a little bit to suit my family's tastebuds and also to make it a tad quicker. This has a texture similar to that of a hummus and it goes well with dosas.
Open in Cookpad AppSteps
- 1
Grate carrots finely. I used my mini-chopper to get the work done fast
- 2
Heat 3 tsp oil in a wide-bottomed pan
- 3
Add urad dal, channa dal and red chilli till the dals turn light brown
- 4
Add chopped ginger and saute for a min
- 5
Add grated carrots and saute for 3-4 minutes in medium flame till the raw smell goes off
- 6
Add soaked tamarind piece and saute for another 2 minutes
- 7
Add the required salt and mix well
- 8
Let this mixture cool down completely
- 9
Grind this mixture using little water to a smooth chutney-like consistency
- 10
Heat a small pan. Add 1 tsp oil. Fry mustard and asafoetida and add it to the top of the chutney
- 11
Serve it along with idli, dosa, adai or oothappam.
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