Preparation time
- Total: Approximately 30 minutes
- Preparation: 15 minutes
- Cooking: 15 minutes
Ingredients
- 1 Carrot (Gajjar) - peeled & chopped
- 2 tablespoons Roasted Peanuts (Moongphali)
- 1/4 cup Mint Leaves (Pudina)
- 1 tablespoon Fresh coconut - grated
- 1 Onion
- 1 tablespoon Garlic - chopped
- 3 Green Chillies
- Salt - to taste
- 1 teaspoon Gingelly oil
- 1 teaspoon Mustard seeds
- 1 sprig Curry leaves
Instructions
- To begin making the Carrot Peanut Chutney, first dry roast the peanuts in a pan, on medium heat until the skins turn golden brown
- Take the pan off the heat and allow it to cool
- Remove the skin of roasted peanuts
- Place the pan back on the heat and warm some oil in it
- Add mustard seeds and curry leaves and allow them to crackle
- Add chopped onion, green chilies and garlic to it and saute together
- Next, add coconut and stir, followed by chopped carrot and mint leaves
- Cook for 5 minutes on low-medium heat
- Remove from the heat and allow it to cool
- Put all the ingredients from the pan into the mixer jar and grind together to make a smooth paste, adding little water
- Add salt to taste and mix well and serve the Carrot Peanut Chutney with Idli or Dosa
Other informations
The table below shows servings values and other necessary informations.
- Servings
- Cuisine
- Course
- Diet
- 5
- South Indian Recipes
- Side Dish
- Vegetarian