Carrot Chutney Recipe
Easy and delicious carrot chutney goes well with rice and chapati.
Servings: 4
Calories: 181kcal
Equipment
Ingredients
- 2 cups grated carrot
- ¾ cup grated coconut
- 2 tablespoon split black gram Urad dal
- 4-5 long red chilies
- Salt to taste
- 1 cup water blending
- 1 teaspoon mustard seeds
- 5-6 curry leaves
- 2 tablespoon coconut oil
Instructions
- In a hot pan, add 1 ½ tablespoon coconut oil. When it heats up, add split black gram.2 tablespoon split black gram
- As they turn golden, add red chilies and saute for 30 seconds.4-5 long red chilies
- Later add grated carrot and saute for 5 minutes or until it softens. Do not let it overcook or you will lose nutrients.2 cups grated carrot
- Add salt to taste.
- Take the pan off the heat and add grated coconut.¾ cup grated coconut
- Blend them together with a cup of water to a smooth consistency.
- Prepare the tempering: In a hot pan add 2 teaspoon coconut oil. Fry one teaspoon of mustard seeds and red chili. As it starts to sizzle, add curry leaves and remove from heat.1 teaspoon mustard seeds, 5-6 curry leaves
- Garnish the chutney with the tempering.
Video
Notes
- Use fresh carrots or baby carrots, to make this carrot chutney.
- If red chilies are not available use green chilies. Green chilies are a little spicier than the red kind. So be sure to tone it down a little if you need a mild version
- Add 1 teaspoon coriander seeds for extra flavor. Saute it with black grams before blending it with the rest of the ingredients.
- If you prefer thinner consistency add ¼ cup more water.
Nutrition
Calories: 181kcal | Carbohydrates: 8g | Protein: 3g | Fat: 18g | Saturated Fat: 15g | Sodium: 10mg | Potassium: 87mg | Fiber: 4g | Sugar: 1g | Vitamin A: 47IU | Vitamin C: 26mg | Calcium: 14mg | Iron: 1mg