Carrot Chutney
Ingredients:
-
1 1/2 grated carrots
-
1 cup grated coconut
-
2 green chillies, chopped
-
1 tomato chopped
-
3 red chillies
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2 tbsp oil
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1 tbsp finely chopped coriander leaves
-
1/2 tbsp black gram dal
-
salt to taste
-
1/4 tsp mustard seeds
-
a pinch of asafoetida
Method:
Heat 1 tbsp oil in a pan, fry the grated carrots and chopped green chillies
till they are cooked. Add tomato and fry till it gets soft. Remove from
pan and allow it to cool. Heat 1/2 tbsp of oil in another pan, fry red
chillies and black gram dal till the dal turns light brown in color. Let
it cool. Grind coconut, salt, fried items and the carrot-tomato mixture
into a smooth paste adding 3/4 cup of water. Heat the remaining oil, fry
mustard seeds and asafoetida until they splutter. Remove and pour into
the chutney and garnish with cilantro.