Carrot Coconut Chutney

Carrot Coconut Chutney is a simple chutney served with Idli or Dosa etc. Those, who do not like Carrots, would also love this chutney.

Ingredients

Carrots (chopped) – 1 cup

Grated Coconut – ¾ cup

Ginger – 1 inch long piece

Oil – ½ tsp

Jeera (Cumin Seed) – ½ tsp

Red Chillies – 6 to 7

Bengal Gram (Channa Dal) – 1 tbsp

Curry Leaves – 2 strands

Tamarind – marble sized ball

Salt to taste

To Temper:

Oil – 1tsp

Mustard Seed (Rai) – ¾ tsp

Curry Leaves – 1 strand

Asafoetida (Hind) – ¼ tsp

Method

Heat ½ tsp of oil in a pan. Add Cumin Seed, Red Chillies, Curry Leaves and Bengal Gram. Sauté them till the lentils become golden brown.

Transfer to a mixer jar along with the chopped Carrots. Grind them together.

Add grated Coconut, salt and Tamarind. Grind to a smooth paste with required water. Transfer to a serving bowl.

Heat 1 tsp of Oil in the pan. Add Mustard and allow it to crackle. Add Curry leaves and Hing.

Add this tempering to the chutney and mix.

Serve with Idli, Dosa, Uthappa etc.