Carrot & Coconut Chutney
Here’s another one of my “anything goes” recipe for a topnotch chutney which you can enjoy on toast, as a sandwich filler, on some crusty bread or with idlis and dosas.
As I have mentioned on this blog before, cooked carrots (like cooked tomatoes) are more nutritious compared to raw ones so I am always looking for ways to sneak them into whatever I am cooking.
Wanted to make chutney to go with some idlis and I had some carrot and coconut calling out for me from the refrigerator so I concocted this recipe. The aroma wafting from the kitchen while I was “cooking” the chutney indicated that I was on the right track.
blend together the natural sweetness of carrots and onions, spiciness of bird’s eye chillies and tartness of tamarind for a naturally sweet, hot and sour chutney
1 Large carrot
1-2 Tablespoons grated coconut
1-2 Teaspoons mustard seeds
1 Teaspoon asafoetida
10-12 Curry leaves
1 Tablespoon dalia dal
1 Tablespoon urad dal
1/2 Teaspoon turmeric
4-5 Bird’s eye chilli
A small piece of tamarind
1 Tablespoon oil
Salt to taste
- Scrape, wash and grate the carrot.
- Peel, wash and chop the onion.
- Wash and dry the curry leaves.
- Heat the oil in a frying pan.
- Once the oil is hot, lower the heat and throw in the mustard seeds.
- As soon as they start spluttering, add the asafoetida followed by curry leaves.
- Stir around for 30 seconds.
- Add the dalia dal and urad dal.
- Stir for a couple of minutes till the dals turn a couple of shades darker.
- Add the onion, turmeric, bird’s eye chilli and salt to taste.
- Mix well, cover and cook for about 5-6 minutes.
- Uncover and add the grated carrot, coconut, tamarind and about half cup water.
- Mix, cover and cook for about 8 minutes.
- Let the mixture cool down completely before blending.
- Store in an airtight container in the refrigerator.