Thursday, June 3, 2010

Carrot Tomato Chutney

What I used:

Carrot : 1 large sized
Tomato : 2
Green chillies : 4 to 5
Garlic cloves : 4
Sugar : 1/2 tsp
Salt : as required
Oil : 1 tbsp

For the tadka/popu:

Hing / Inguva : a big pinch
Urad dal : 1/2 tsp
Mustard seeds : 1/2 tsp
Cumin seeds : 1/2 tsp
Curry leaves : a few
Oil : 1 tsp

How I did:
  • Wash and peel the carrots.  Cut tomatoes and carrots into medium sized cubes.
  • Take a kadai and heat a tbsp of oil on medium flame.
  • Add the green chillies and cook for a minute.  Add carrot and tomato cubes.
  • Sprinkle some salt which helps the vegetables to release some water and makes cooking faster.
  • Cook covered till the tomatoes are soft and mushy.  
  • Remove the lid and cook for few more minutes till all the water released by tomatoes is almost evaporated.
  • When cooled, grind the cooked mixture along with garlic cloves in a mixer grinder.
  • Add sugar and adjust the salt.
  • Transfer to a serving bowl.
  • Heat a tsp of oil in a pan, add hing, mustard seeds, cumin seeds and urad dal.  When the seeds crackle, add curry leaves and switch off the stove.
  • Pour it on to the chutney.  
  • Goes well with dosas or idlis.

1 comment:

  1. Lovely chutney. I make the same too but I also add a little corriander leaves when I grind them.
    Lovely colour..



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