I love experimenting chutneys with vegetables to make it more healthy. Recently tried this carrot chutney and served with Idlis. Very simple n tasty with a different flavor.
- 2 Carrots, chopped
- 4 Green chillies, chopped
- 2 Tbsp Coconut, grated
- 1 Tbsp Bengal gram / Kadalai parupu
- Salt to taste
- Small piece of Ginger
- 1 Tsp Oil
For Tempering :
- 1/2 Tbsp Oil ( Gingelly oil or vegetable oil )
- 1 Tsp Mustard seeds
- 1 Tsp Urad dal
- Few Curry leaves
Cooking Time : 10 Mins
Heat 1 Tsp oil in a pan and add Bengal gram.
Roast and remove from flame. Keep aside.
Add ginger and green chillies to the same pan, fry them and remove from flame.
Add everything together in a mixie and grind to a fine paste adding little water.
Meanwhile, heat oil in a pan for tempering and add mustard seeds. Once they starts spluttering, add the urad dal and curry leaves.
Add tempering to the chutney and serve.
Serving Options :
Serve with hot Idli and Dosa.
Linking this recipe with Siri's " Celebrating First Anniversary - Giveaway "
LemonKurry's " Innovative Recipes "