Jun 26, 2014
Carrot Tomato Chutney
Today I have experimented Carrot chutney with Tomato. It came out very good, tasted great with White Rice, Dosa and Idli. In this chutney, Carrot added little sweetness contrasting the Tomato tanginess and both the vegetables competed in bringing the bright color to this chutney. It looked Vibrant in Color, Superb in Taste with Healthy Twist! Do you need any other reason not to make chutney? Here is the recipe, Njoy!
|Carrot Tomato Chutney|
Carrot - 1 medium
Tomato - 1 medium ( cluster and juicy)
Green Chili - 2
Garlic - 3 ( pods, peeled)
Cumin Seeds - 1 tsp
Tamarind - 1 tsp
salt - 1 tsp
Oil - 1 tsp
- First heat the non-stick pan add 1 tsp of oil to it. Once the oil is hot add cumin seeds, followed by chopped green chili and carrot pieces, and let them saute for 2 min. To this add garlic cloves and chopped tomato cubes. saute for 2 min. Finally add Tamarind and saute for 3 min until tomato becomes juicy. Once you notice everything is coming together, carrot becomes tender, switch off the stove. Remove the pan from stove and let it cool-off.
- Once the mixture is cooled off, grind it along with salt in the small mixie jar or in magic bullet, in pulse mode. So that it is not fully grinded but it should be little grainy or chunky. Taste and adjust the salt as needed.
- Transfer this to the bowl. That's all Carrot Chutney is ready now!
You can serve as it is or optionally add tempering to it as well. I like it when tempering is added as it adds nice flavor and some crunch to this chutney. To serve for Idli and Dosa you don't need the tempering, to serve along with rice I recommend to add the tempering.
Heat 1 tsp oil in the non-stick pan, once the oil is hot add dried red chili, followed by 1 tsp chana dal, 1 tsp urad dal, 1/2 tsp mustard seeds, and 5 curry leaves. Saute them until lentils are browned and mustard seeds start spluttering.Switch off the stove, add this tempering to the chutney in the bowl.
Will be back with another Great Recipe, until then take care!