Carrot Chutney is very simple, easy to make and very healthy. It is prepared with grated carrots. It tastes very delicious and goes very well with idli, dosa, adai, pesarattu, paratha, rotis, appam, upma, paniyaram etc. You can use this chutney even as a sandwich spread. I had it with millet vegetable rice (recipe coming soon). Today we will learn how to make carrot chutney following this easy recipe with step wise pictures.
Keep all the ingredients ready as it saves a lot of time and mess.
Wash, peel the skin and grate carrots. Peel the skin of ginger and chop it. Keep it aside. Peel pearl onions and cut it into half, if it is big.
Heat oil in a pan, add onion, garlic, ginger, green chilli and saute until the rawness of the onion goes and it turns pink.
Add grated carrot, salt needed and saute for a few minutes.
Then add tamarind and saute until the carrots are well cooked, stirring from time to time. If required you may add 1-2 tbsp of water. Avoid adding too much water.
Once the carrots are soft, switch off the heat and leave it to cool.
Then grind it to a slightly coarse paste (not too smooth) with little water. Heat a tsp of oil, add mustard seeds, when it splutters, add urad dal and curry leaves. When dal turns golden brown, pour the seasoning over the chutney. Mix well and enjoy!
Note – You can substitute pearl onion with 1 big onion but pearl onions adds more taste to the chutney.
The carrots should be sauteed well in oil as we do not want a sweet chutney. Avoid adding too much water to cook carrots. It should be sauteed well in oil for best results.
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