Carrot Chutney

Simple yet delicious carrot chutney recipe is here for you. I first heard this chutney in my friend's aunt's house in pondy. I could not believe that even chutney can be made from carrots. At our home carrot poriyal, grated carrot, carrot egg, and carrot juice are common, but making chutney was new and interesting.. :) Since I was in hostel that time i could not experiment the chutney again. After my marriage, If i struggle to decide what chutney to make, always this chutney will come in mind, and I never hesitate to make it now and then. There are variations in this chutney, I used to use urad dal / channa dal / both subject to their availability.  Sometimes I add onions too. I am mentioning the ingredients which I used to make this chutney this time. for variations please check my notes.

Ingredients:

Carrot - 1 medium (grated carrot should be atleast 3/4 cup to 1 cup)
Urad dal - 1.5 tbsp
tamarind - a small gooseberry sized
Ginger - 1/2 inch piece
Red chilies- 2
salt- as per taste

To temper:
Oil- 2-3 tea spoon
mustard seeds- 1/2 teaspoon
urad dal - 1 tea spoon
curry leaves- a few

Preparation:
1. Heat a tea spoon of oil and saute the grated carrot for 2-3 minutes and keep aside.
2. add another teaspoon of oil and add, urad dal,  and roast well.
3. When it turns to a slight brown add tamarind, ginger and roast well, until the raw smell leaves.
4. At last add the red chilies and saute for a minute. (do not let the ingredients burn. It will spoil the taste of chutney).
5. Once it is cool down, in a blender, add all the ingredients along with the salt and grind it to a coarse paste.(Add only one or 2 tbsp of water while grinding. Consistency must be thick)
6. Temper it with the given ingredients.

Serve with Hot idlies or crispy Dosa.

Note:
1. do not add more water while grinding chutney.
2. Saute the grated carrot just until the raw smell leaves.
3. Even carrots can be just cubed,  instead of grating it.
4. Channa dal/urad dal can be used.
5. Adding some small onions will give a good taste for chutney. Make sure to saute the onion well. 2 or 3 pearls are enough. saute it along with ginger, red chili
6. If you are using tamarind puree, add it at last, that is just before switching off the flame. 1/2 a tsp of puree will be sufficient.

 For other Chutney recipes click here