Carrot Chutney / Carrot Tomato Chutney / Carrot Chutney without Coconut / Chutney without Coconut

Spread the Joy!

Being a southindian, idly and dosa plays a important part in our diet. Though they remain same, but the accompaniments which is chutneys should vary each day. Because thats what makes the idlys or dosa taste special..I have quite a few of chutney recipes in this blog. You can check it here..

This chutney is a little special, it is made with carrots and tomatoes. And it has no coconut, it has channa dal as the thickener. I have made quite a few chutney recipes which are yet to be posted, i will share it with you all very soon..It includes a special chutney too..Try this out and let me know how it turned out.

Preparation Time : 10 mins
Cooking Time : 25 to 30 mins
Serves : 4 to 5

Ingredients:

Oil – 1 tsp
Dry Red Chilli – 3 to 4
Split Yellow Channa Dal / Kadalai Paruppu – 2 tblspn
Shallots / Sambar Onion – 10 peeled
Ginger – 2 inch piece chopped
Garlic – 5 cloves
Carrot – 2 large chopped
Tomato – 1 large chopped
Salt to taste
Sugar – 1 tsp optional

For Seasoning:
Oil – 2 tblspn
Mustard Seeds / Kaduku – 1 tsp
Urad Dal / Ulundu Paruppu – 1 tsp
Cumin Seeds / Jeerakam – 1 tsp
Asafoetida / Hing / Kaya Podi – 1/4 tsp
Curry leaves – 1 sprig

Method:

Heat oil in a kadai. Add in channa dal and dry red chilli, saute for a min till it is light golden.

Add in shallots, garlic, ginger. Give it a couple of mins toss.

Add in carrots and tomatoes, season with salt and sugar if using. Mix well. Cover and cook on a low heat for 10 mins till the carrot is tender. You could add a bit of water if the pan is dry.

Now remove all of this to a blender and make into a puree. Add water if needed.

Transfer this mix to a bowl.

Heat oil in a small pan, add all the seasoning ingredients and let it sizzle for a min.

Pour this over the chutney and mix well.

Serve with dosa or idly.

Pictorial: