I made this Chutney along with the tomato chutney two days back. We all liked both chutney but the carrot chutney was my and my husband's favorite. Try both of them and see which one you like better.
1/2 Cup Onion, Chopped
2 Medium Carrots, Thinly Sliced,
1 Tablespoon Chana Daal,
A Pinch, Asafoetida
3 Dry Red Chilies,
1/2 Inch Piece Ginger, Grated
2 Tablespoon Coconut, Grated (I used Frozen),
2 Teaspoon Lemon Juice
Salt to Taste,
1 Tablespoon Oil
Water as required
Heat oil in a pan. When hot, add the chana daal, and turn the heat to medium-low. Roast for 5 minutes or until the daal turns golden brown. With the help of a slotted spoon, scoop out the daal from the pan. Turn the heat to medium now. In the same oil, add asafoetida, onions and red chilies. Cook until the onion turns light pink. Now add the ginger, carrots, coconut and salt. Cover and cook for 7-8 more minutes or until the carrots are cooked. Stir once or twice to mix all the ingredients while cooking the carrots. Take off the heat. Add the chana daal to the carrot mixture and mix well. Let the mixture cool completely. Transfer to a mixer/grinder jar and blend to make a smooth puree. Add water if needed. The consistency of this chutney is more like a thick paste, so be careful while adding water. Enjoy with idly or dosa.
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