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Thursday, April 8, 2010

Carrot chutney

Ingredients :

Carrot - 2 large
Onion - 1 small
Tomato - 1 small
Garlic - 1 clove
Ginger - 1/2 inch
Channa dhall - 1 tablespoon
Red chillies - 2
Oil - 1 spoon
Salt to taste

For the seasoning

Mustard seeds - 1 teaspoon
Urad dhall - 1 teaspoon
Red chillies - 2
Asafoetida - 1 pinch
Oil - 1 teaspoon

Directions :

Chop the onions, garlic, ginger and tomatoes. Grate the carrots.

In a saucepan, dry fry the channa dhall and red chillies and keep them separately.

In the same saucepan, add the oil and saute the garlic, ginger and onions.

Once they translucent, add the chopped tomatoes and carrot and fry for a minute until the raw smell disappears.

Cool the mixture and transfer them to the blender. Add salt to taste and blend into a smooth paste.


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