Carrot chutney without coconut is one of my favorite chutney recent days, because of its unique flavor from carrot and also it is very easy to prepare. Click here for other chutney recipes.
Serves 3 to 4
- 1 no – Carrot (grate it)
- 4 no’s – Almonds
- 1/2 tsp – Coriander seeds
- 1/2 tsp – Split black gram without skin / Ulunthu
- 2 to 3 no’s – Dry red chillies ( or add as needed)
- 1 no – Tamarind (blueberry sized)
- 4 to 5 no’s – Curry leaves
- Salt to taste
- 1 tbsp – Sesame oil
- 1/4 tsp – Mustard seeds
- 1/4 tsp – Split black gram / Ulunthu
- 1 or 2 pinches – Asafoetida
- 4 or 5 no’s – Curry leaves
- Heat a pan, dry roast almonds and set it aside. In the same pan, add little oil, coriander seeds, ulunthu, tamarind, curry leaves and dry red chillies, saute for 1 to 2 minutes.
- Add grated carrot and saute until it is well cooked. Switch off the stove and allow them to cool.
- Transfer roasted almonds to a blender and grind to a coarse powder. Followed by sauteed carrot and required salt, grind it to a coarse paste.
- Finally heat oil in a pan, season with items given in the list for seasoning and pour this seasoning to the ground mixture in the bowl. Carrot chutney is ready to serve.
- You can increase or decrease number of dry red chillies as per your spice level.
- Do not grind chutney to a fine paste. It should be grinded coarsely.