Carrot Chutney
- 1-1/2 cup grated carrots
- 1 cup grated coconut
- 2 green chilies, chopped
- 1 tomato, chopped
- 3 red chilies
- 2 tbsp. oil
- 1 tbsp. finely chopped coriander leaves
- 1/2 tbsp. black g. dal
- Salt, to taste
- 1/4 tsp. mustard seeds
- 1 dash asafoetida
- Heat 1 tbsp oil in a pan, fry the grated carrots and chopped green chilies until 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 chilies and black gram dal until 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 quarter cup of water.
- Heat remaining oil, fry mustard seeds and asafoetida until they splutter.
- Remove and pour into the chutney and garnish with cilantro leaves.
carrots, grated coconut, green chilies, tomato, red chilies, oil, coriander leaves, black g dal, salt, mustard seeds, asafoetida
Taken from www.foodgeeks.com/recipes/858 (may not work)