Monday, 15 May 2017


Carrots, tamarind, red chillies, jaggery, salt combined with some spices make an ultimate chutney to serve with idlis, hot steamed rice, dosas and chapatis.

How to make this delicious chutney?


Carrots fresh two nos
Shredded coconut one cup
Urad dal one tablespoon
Chana dal one tablespoon
Tamarind one piece
Jaggery one piece
Salt to taste
Asafoetida one pinch
Curry leaves seven nos
Shallots ten nos
Garlic pod three
Ginger gratings half spoon
Red chillies four nos
Sesame oil 
Water as required


Wash the carrots and peel off and grate using the grater.
shred the coconut.
Heat the pan with sesame oil.
Add Red chillies, then urad dal and chana dal.
Fry for few minutes until the dals turn golden brown.
Then followed by shallots, curry leaves, garlic pod and ginger.
Fry until the shallots turn translucent.
Add the coconut gratings, tamarind, jaggery and carrot gratings.
Add salt.
Saute for few minutes until the raw smell leaves from the carrot gratings.
Set aside to cool.
Then, transfer the ingredients with water required to the mixer.
Blend the ingredients to form a chutney consistency.

Transfer the chutney to a serving bowl.


This chutney goes very well hot meal rice. It suits well with dosa, idlis and all south Indian main dishes.


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