Carrot chutney recipe | easy side dish for idli, dosa rotti, rice …
This chutney is vegan, gluten free and no need to add onion or garlic.
The taste of chutney prepared using the vegetables is so heavenly and healthy. Simple yet finger-licking chutneys can be prepared using any vegetable of your choice like heerekayi, cabbage, greens like dill leaves, etc..
Here’s One more recipe to vegetable chutneys archive – carrot chutney. carrot halwa, carrot holige, carrot pepper rice,and more CARROT RECIPES HERE you should try.
Carrots are very beneficial to health. To name a few –
Benefits of carrot:
Carrot is an amazing root loaded with Vitamin A and beta carotene. The high level of beta-carotene acts as an antioxidant.
It helps slow down the aging of cells.
Chewing on a piece of carrot after each meal helps in maintaining healthy gums and teeth.
Ingredients for carrot chutney:
- 3 to 4 small carrots OR
- 1.25 to 1.5 cup cut carrots
- Little tamarind
- 3/4 tsp salt or salt to taste
- little jaggery (optional)
- coriander leaves
- water as needed
To fry/roast the carrot:
- 1 tsp peanut oil or any cooking oil
- 3 to 4 green chilies
- 1 tbsp kadlebele / chana dal /bengal gram
- 1/2 tsp coriander seeds
- 1/2 tsp jeera / cumin seeds
- curry leaves
- 1/4 cup fresh/frozen grated coconut
Seasoning:
- 1 tsp peanut oil or any cooking oil
- Pinch of hing
- ¼ tsp mustard seeds
- ½ tsp black gram / urad dal
- Broken red chili pieces
Method:
- Wash and soak little tamarind in 1/4 cup water
- Heat the oil in a pan on medium low heat,
- Add chana dal along with jeera, and cumin seeds, fry it until dal turns golden brown,
- Add green chilies, fery for a few seconds , then add carrots, few curry leaves, mix it. add 1/4 tsp salt, mix it, cover it, cook it on low flame for 3 to 5 minutes
- Once it is cooked, add coconut, mix it, turn off the heat and let it cool.
- Grind the carrot mix along with little coriander leaves, soaked tamarind, salt and water to chutney consistency.
- Transfer the chutney to a bowl, prepare seasoning
Seasoning:.
- Heat a tsp of oil in a ladle, once hot add pinch of hing, mustard seeds
- After it pops, add urad dal, fry it. then turn off the heat, add broken red chili pieces,
- serve this with rotti, rice, chapathi, dose…