Carrot Chutney

I have a book with over a hundred chutney recipes. I therefore do not experiment with chutneys often. However, I recently had a lot of carrots lying around. I therefore asked Hari to prepare a carrot chutney for breakfast with my dosa. I never thought that it would be so tasty. It paired excellently with the dosa. I have made a mental note to repeat this recipe often. What is an added benefit is that this can easily double up as a dip – I coulld almost taste it with vegetable fingers. Creamy, bursting with taste.

Carrot Chutney

200 gms carrots, cubed
1 large onion, chopped
2 tbsp grated coconut
1 dried red chili
1/2 tsp mustard seeds (sarson, kadugu)
1/2 tsp split black lentils (urad dal, ulutham parupu)
1 sprig curry leaves
1/2 cup water
Salt to taste
Heat a wok
Add the onion, carrots and the dried red chili
Add salt and water
Boil for 10 minutes
Set aside to cool
Add to the blender
Add coconut
Grind to a fine paste
Transfer to a serving bowl
Heat a small wok and add mustard seeds
When they begin to splutter, add the lentils and curry leaves
Roast till the lentils are slightly browned
Switch off flame and add this to the blended carrots
Serve at room temperature with dosa, idli or any other breakfast dish
Or serve it as a dip


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