Carrot Chutney
Carrot Chutney
Ingredients
For chutney
For tempering
Instructions
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Peel and grate carrots. Dry roast peanuts. Set aside. Fry coriander seeds (till aromatic) and red chillies separately (till crisp, do not darken) in 1 tsp oil. Set aside.
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Fry grated carrots in 1 tsp oil with turmeric powder till raw smell goes. Set aside.
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Grind together all ingredients for chutney to slightly coarse paste. Transfer to serving bowl.
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For tempering, heat oil, add mustard and let crackle, add hing, red chillies. Pour tempering over chutney. Cover immediately and set aside for 1 minute to retain flavor.
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Serve with puris, masala puris, neer dosa, rawa rottis, rice rottis etc
Note
Adding tomato is optional. It is added to reduce the spice level and to give a slight tang.You can add a mix of green as well as red chillies too.
For gluten free chutney, avoid asafoetida.