Carrot Chutney | Carrot Chutney Recipe
Carrot Chutney Recipe with step by step pictures. This is made with Carrot, Tomato, Ginger and Garlic. Perfect side dish for idli, dosa.
Ingredients
- 1 teaspoon Oil
- 3 to 4 Dry Red Chilli
- 2 tablespoon Split Yellow Channa Dal
- 10 peeled Shallots | Sambar Onion
- 2 inch Ginger chopped
- 5 cloves Garlic
- 2 large Carrot chopped
- 1 large Tomato chopped
- Salt to taste
- 1 teaspoon Sugar optional
- For Seasoning:
- 2 tablespoon Oil
- 1 teaspoon Mustard Seeds
- 1 teaspoon Urad Dal
- 1 teaspoon Cumin Seeds
- ¼ teaspoon Asafoetida
- 1 sprig Curry leaves
Instructions
- 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.
Nutrition
Nutrition Facts
Carrot Chutney | Carrot Chutney Recipe
Serving Size
1 servings
Amount per Serving
Calories
105
% Daily Value*
Fat
7
g
11
%
Saturated Fat
1
g
6
%
Trans Fat
0.03
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
4
g
Sodium
26
mg
1
%
Potassium
308
mg
9
%
Carbohydrates
10
g
3
%
Fiber
2
g
8
%
Sugar
5
g
6
%
Protein
2
g
4
%
Vitamin A
5393
IU
108
%
Vitamin C
55
mg
67
%
Calcium
32
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.