Preparation time
- Total: Approximately 90 minutes
- Preparation: 75 minutes
- Cooking: 15 minutes
Ingredients
- 3 Carrots (Gajjar)
- 8 Dry Red Chillies
- 1 tablespoon Mustard seeds
- 1 teaspoon Jaggery
- Salt - to taste
- 1 tablespoon Sunflower Oil
- 1 teaspoon Mustard seeds
- 5-6 Curry leaves
Instructions
- To begin with carrot Chutney, soak the dry red chillies and mustard seeds in just enough water for 1 hour or more
- Chop the carrots very finely (do not grate them)
- Make a fine paste of the red chilly and mustard in a mixer grinder
- Add 3/4th of the carrots and give it one quick blend
- Do not make it into a paste
- In a pan, heat the oil for tempering in a pan
- Add mustard seeds and let it crackle
- Add curry leaves and let it crisp up
- Once it is done, add the ground carrot and chopped carrot in the pan
- Add 1/4 cup of water to the pan and add salt and jaggery and boil on a low flame, till the oil separates
- Once it is cooled down, store it in an air-tight jar
- Serve Carrot Chutney with Kanchipuram Idlis, Phulkas or Neer Dosa
Other informations
The table below shows servings values and other necessary informations.
- Servings
- Cuisine
- Course
- Diet
- 6
- Indian
- Side Dish
- Vegetarian