Carrot chutney

 

Carrot Chutney, though not a regular menu at our house, I make this whenever I run in short of coconut/ tomato. This is my husband's one of the favorite chutney, as it has a sweet taste. The sweetness from the carrot.

I have added 7 pods of garlic for this chutney. But you can reduce it if you dont like the garlic flavor. You can also add 1 small piece of ginger instead of garlic, which also gives a good taste.

Sometimes I add coconut while grinding the chutney and have along with hot steamed rice. It will taste heavenly delicious.

If you do not have sweet tooth, you can increase the red chillies in order to compensate the sweetness from the carrot.

Ingredients

• Carrot - 1 cup, finely chopped
• Oil- 2 tsp
• Asafoetida - a pinch
• Urad dal - 2 tsp
• Red chillies - 3 or according to your spice preference
• Garlic - 6-7 cloves
• Onion- 1/2 cup, roughly chopped or small onions
• Tamarind - 1 small gooseberry size
• Salt - as per taste
• Curry leaves - 1 spring

Method

• Heat oil in a pan and add urad dal.
• When it starts to change its colour, add red chillies, Asafoetida and curry leaves. Saute for 5 seconds and then add the onions and garlic.
• Fry them until onions become translucent and garlic becomes cool. Add salt to ease the process.
• Add the carrot now. The cooking time of the carrots depend on how big / small you chop the carrot. To make the cooking easy, I chopped it finely. Do not add water to cook the carrots.
• Keep sauteing it until the carrot is cooked and soft. Once it is done, switch off the flame and add the tamarind / tamarind pulp. Mix once. Close the lid and let it cool.
• Once it is cool, grind it to a smooth paste. Add water if necessary. 
• Your chutney is now ready. This chutney will be little sweet and goes well with dosa, idli, paddu / panniyaram etc.

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