Carrot Chutney

Whenever I feel bored with coconut chutney,garlic chutney or kara chutney with idly or my next option would be either carrot chutney or coriander chutney.
Carrot chutney goes very well with idly,dosai even with Adai.This chutney can be made in two versions,one with the coconut and the other with shallots and tomato.
Today I am sharing the recipe with the coconut,here goes the recipe.............  

Ingredients

Ingredient	Quantity
Carrot(grated)	1cup
Coconut	1/4cup
Shallots	4nos.
Green chilly	7-8nos.
Urad dhal	1tbs
Tamarind	1 inch piece
Salt	to taste
Oil	2tsp

For tempering

Ingredient	Quantity
Mustard seeds	1/2tsp
Urad dhal	1tsp
Asafoetida/perungayam	a pinch
Curry leaves	1 sprig
Oil	1tsp

Method 

• Heat the pan with 1/2 tsp of oil,fry the urad dhal and remove it.In the same pan add the remaining oil and fry the green chillies,then goes in shallots and grated carrot.Saute it till the raw smell goes away and finally add the coconut and fry it for a minute.Switch off the flame and leave it to cool down.Once its get cooled down grind it along with tamarind and salt.
• For the tempering heat a pan with the oil and splutter the mustard seeds and urad dhal.Then add the asafoetida and curry leaves,add the tempering to the chutney and mix it well.
• Quick Carrot chutney is ready.
• Serve with idly or dosa.

Enjoy...............................................................

• The amount of green chillies can be increased if the carrot is slightly sweet.
• Instead of shallots 1/2 onion can be used.

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