Easy Carrot Chutney
This Carrot Chutney is a delicious dip to have with Idli, dosa, Uthappam. This is vegan, gluten-free and easy chutney with lovely orange color from carrots.
Servings: 3 people
Calories:
Ingredients
- 2 Carrot medium size chopped
- 1/2 Cup Onion chopped
- 1/4 Cup Coconut grated
- Ginger a small piece
- 1 Dry red chili
- 2 Tbsp Chana dal
- Curry leaves few
- Coriander leaves few
- Tamarind a small piece
- Salt as required
- 1 Tsp Oil
Instructions
- Peel and chop carrot roughly.
- Heat oil in a pan, add tamarind, chana dal.
- When channa dal turns golden, add onion, ginger, curry leaves, and dry red chili. (In the picture, I have added shallots)
- When onion turns translucent, add carrot and stir for a few minutes.
- Then add grated coconut. Mix thoroughly.
- Stir for a minute. Add coriander leaves.
- Switch off and let it cool down completely.
- Grind it to smooth chutney in a blender along with the required salt and water.
- Serve with hot idli or dosa.
Notes
- You can add shallots instead of big onions.
- Adjust red chili according to your taste.