Published: by Absolutely Recipes, in the recipes category.

Carrot Chutney Recipe.

Ingredients:

To make chutney
1/2 cup carrot chopped to half inch
1/2 cup coconut chopped or 1 medium onions
2 to 3 green chilies
1/2 to 3/4 inch ginger or 1 garlic pod
1/2 tsp cumin seeds (eera)
1 tbsp chana dal or roasted chana dal
1/4 tsp salt as needed
1 tsp tamarind paste or tamarind or lemon juice as needed (optional)
tadka or tempering
1 sprig curry leaves
1 pinch mustard seeds
1 pinch hing
1 tsp oil or as needed
1 pinch cumin seeds

Recipe Instructions:

Method 1 - carrot chutney
heat a pan with 1 tsp oil.
Saute chana dal until golden & aromatic.
Remove to a plate.
Then saute onions and green chilies until they turn slightly pink.
Next add in carrots & jeera.
Saute until slightly tender.
If needed cover and cook.
Cool all these and blend to a smooth paste with salt & lemon juice or tamarind.
If needed add little water to bring it to thick consistency.
If making for rice we using water and make a thick chutney.
Method 2 - raw carrot chutney
add chopped carrot, coconut, fried gram, green chilies, ginger or garlic, salt, jeera and to a blender jar.
Add tamarind or 1 tsp lemon juice.
Blend everything well to a smooth chutney.
A thick pachadi goes well with rice, if making carrot chutney for rice, use little or no water.
If making for breakfast, pour little water and blend.
Use water as required to make a thin or thick chutney to suit your taste.
Tempering carrot chutney
heat a pan with oil, add mustard and cumin.
Let them crackle.
Add curry leaves.
Fry till they turn crisp.
Add hing and pour this over the carrot chutney and stir.

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