Carrot and Coconut Chutney
The popular carrot coconut chutney is a mild and flavourful condiment mainly used with South Indian breakfast items like idlis, dosas, and upma. It's a winning accompaniment to almost any snack and makes for the perfect dosa chutney.
Ingredients
- 1/2 cup of chopped carrots
- 1/2 cup of grated coconut
- 2 to 3 green chillies
- 1/2 inch of ginger, finely chopped
- 1 clove of garlic, finely chopped
- 1/2 tsp of cumin powder
- 1 tbsp of chana dal
- Salt as per taste
- Tamarind paste
- A sprig of curry leaves
- Mustard seeds
- A pinch of hing
- Oil
Method
- 1
Heat a pan on medium flame and add 1 tbsp oil. Add the chana dal and sauté till golden. Set aside to cool.
- 2
In the same pan, sauté the grated carrots, chillies, garlic, and ginger. Add 1/2 tsp cumin powder and close the lid; cook for a few minutes.
- 3
Transfer the vegetables to a grinder and cool. Add the grated coconut and chana dal. Blend to a semi-thick consistency, adding water if too thick.
- 4
Season with salt and a bit of tamarind paste (or lemon juice) for tang.
- 5
Heat a pan for the tempering. Add a tsp of oil, then mustard and cumin seeds. Once they crackle, add curry leaves and fry till crispy; add a pinch of hing and pour over the chutney.
