Carrot chutney


Urad dhal – 3 spn.
Red chillies – 8
Carrot – 2 grated
Small onion – 8
Tomato – 1
Tamarind paste – 1 spn.
Grated coconut – 3 spn.
Salt & Oil – as required

To temper:

Mustard seeds,
Urad dhal & Curry leaves.

In a kadai add some oil and roast urad dhal & red chillies & keep aside. Then add the small onions, tomato and grated carrot & saute until the raw smell leaves. Allow it cool & then grind all along with salt, tamarind paste & grated coconut.

Transfer the chutney into a bowl. Temper with mustard seeds, urad dhal &curry leaves.

Carrot chutney goes well with idly & dosa.
Using the same method you can prepare chutney using brinjal or cabbage.