Carrot Chutney Recipe | How To Make The Easy And Quick Carrot Chutney

About The Recipe:

Carrot Chutney Recipe | How To Make The Easy And Quick Carrot Chutney | Easy South Indian Chutney Recipes One of my favorite chutney. Its flavorful with ghee, melting in mouth and delicious. Made with the main ingredient of carrot, coconut and ghee, along with simple ingredients. It goes extremely well with the dosai, idli, adai, idiyapam, uttapam, vadai and other breakfasts also. Lets see how to make this carrot chutney recipe at home with easy step by step instructions, images and video. Follow the recipe as below...

YouTube - 7 Easy And Quick Carrot Chutney Recipe YouTube Link - https://youtu.be/ncTmaHN6TVs

Recipe : Carrot Chutney Recipe | How To Make The Carrot Chutney Prep Time: 10 minutes Cook time: 15 minutes Recipe Cuisine: Indian Recipe Category: Chutney | Thogayal Yield: 1\2 cup to 3\4 cup

Ingredients :

Ghee - 1 tsp

Mustard Seeds - 1\4 tsp

Urad Dal - 1\4 tsp

Curry Leaves - 2 stk

Ghee - 1 tsp

Urad Dal - 1 tsp

Bengal Gram - 1 tsp

Asafoetida - 1\8 tsp

Dry Red Chilies - 2 nos

Carrot - 1 or 2 nos (diced)

Turmeric Powder - 1\4 tsp

Salt - as required

Coconut - 2 tbsps

Tamarind - 1" ball size

Method :

To temper, heat the ghee in a kadaai, add the mustard seeds and urad dal, after pops, add the curry leaves, stir few seconds and keep the tempered things separately.

Again heat the ghee in the same kadaai, add the urad dal, bengal gram, asafoetida and dry red chilies, stir until the urad dal turns into golden colour.

Add the diced carrot, turmeric powder and salt, cook the carrot over medium flame. At last add the coconut and tamarind, stir few seconds or more.

Let it cool completely.

Grind into paste with required water.

Mix the tempered ingredients and ground carrot mixture altogether. That's all Ready.

Notes: Dice the carrot into small pieces and then use, to cook fastly and water is also not required to cook them. Don't grind the chutney into fine paste. Just grind little coresely for best taste and texture.

Step By Step Images:

To temper, heat the ghee in a kadaai, add the mustard seeds and urad dal, after pops, add the curry leaves, stir few seconds and keep the tempered things separately. Again heat the ghee in the same kadaai, add the urad dal, bengal gram, asafoetida and dry red chilies, stir until the urad dal turns into golden colour.

Add the diced carrot, turmeric powder and salt, cook the carrot over medium flame. At last add the coconut and tamarind, stir few seconds or more.

Let it cool completely. Grind into paste with required water.

Mix the tempered ingredients and ground carrot mixture altogether. That's all Ready.

Serving Suggestion: Goes well with idli, dosai, adai, idiyappam, uttapam, vadai and other breakfasts also. Page: Collection Of Chutney And Thogayal Recipes & Collection Of Breakfast | Tiffin | Dinner. Variation: Similarly try with the parangikai. If you like this recipe: You will like this pirandai thuvaiyal recipe also. Did you make this recipe? Please let me know how it turned out for you! Leave a comment below and share on Facebook

By Kalais