Carrot Chutney

Ingredients

Carrot - 2 large/4 small (about 2 cups chopped)

Onion - 1 big (or 7-8 Shallots Onions)
Tomato - 2 (chopped)
Garlic - 3-4 cloves
Ginger - 1/2 " piece

Dry Red Chilies - 3 (according to your taste)

Chana Dal - 2 tblsp

Salt - to taste

To temper

Oil - 2 tsp

Mustard seeds - 1/2 tsp

Urad Dal - 1/4 tsp

Curry leaves - a sprig

Asafoetida (Hing) - 1/8 tsp

Method
1.

Wash the carrots, trim the edges and peel the skin. Then chop it roughly.

2.

Heat oil in a kadai. Add the channa dal and dry red chilies. Fry for about 30 seconds.

3.

Now add the chopped carrots, onions, garlic, tomato, ginger and required salt. Saut for
few minutes.

4.

Reduce the heat, cover and let it cook for about 7 minutes. Just sprinkle a few drops of
water while cooking if it gets dry. Switch off.

5.
6.

After it cools a bit, take it in a mixie/blender and grind it to a smooth paste.

Check for salt and add if needed. Add a tiny piece of tamarind if the tomatoes are not
sour enough.

7.

Once you are happy with the taste of the chutney, transfer it to a serving bowl.

8.

Heat oil in a small pan and pop the mustard seeds, urad dal, curry leaves and asafoetida.

9.

Add this flavored oil on top of the chutney.