Ingredients and Method to make Carrot chutney
1 medium onion cut fine
1 small tomato cut fine
4 medium carrots cut into small pieces (yielded approx 1 and 1/2 cups of cut pieces of carrots)
salt to taste
1 and 1/2 tbsp lemon juice (or to taste)
1 tbsp oil
3/4 tsp cumin seeds
2 Thai or Indian variety green chilies (or to taste)
2 whole dry red chilies (or to taste)
1/2 tsp minced ginger
1/2 tsp minced garlic
Heat oil in a medium sized heavy bottom pan on medium heat. Add cumin seeds to it, when the seeds begin to sizzle add onions and stir until the onions are cooked and become transparent. Add ginger and garlic and stir a few times.
Add green chilies and red chilies and stir a few times. Add tomatoes and stir until the tomatoes are soft and mushy.
Add carrots, salt to taste and sprinkle a little water, cover with a lid and allow the carrots to cook until soft. Stir a few times in between to ensure even cooking. When the carrots are cooked, remove from heat and allow to cool.
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Puree this mixture until smooth. Add lemon juice to taste and mix well.
Serve this chutney with any kind of Rotis/ chapathis/ phulkas (Indian flat bread) or with any kind of dosai / idli or with some raw veggies or use it in a wrap or a sandwich. This time I used it in a sandwich and was blown away by how awesome it tasted in a sandwich, plan to make it more often to go with my sandwiches:)
1 medium onion cut fine
1 small tomato cut fine
4 medium carrots cut into small pieces (yielded approx 1 and 1/2 cups of cut pieces of carrots)
salt to taste
1 and 1/2 tbsp lemon juice (or to taste)
1 tbsp oil
3/4 tsp cumin seeds
2 Thai or Indian variety green chilies (or to taste)
2 whole dry red chilies (or to taste)
1/2 tsp minced ginger
1/2 tsp minced garlic
Heat oil in a medium sized heavy bottom pan on medium heat. Add cumin seeds to it, when the seeds begin to sizzle add onions and stir until the onions are cooked and become transparent. Add ginger and garlic and stir a few times.
Add green chilies and red chilies and stir a few times. Add tomatoes and stir until the tomatoes are soft and mushy.
Add carrots, salt to taste and sprinkle a little water, cover with a lid and allow the carrots to cook until soft. Stir a few times in between to ensure even cooking. When the carrots are cooked, remove from heat and allow to cool.
The copyright of this content belongs to Veginspirations.com
Puree this mixture until smooth. Add lemon juice to taste and mix well.
Serve this chutney with any kind of Rotis/ chapathis/ phulkas (Indian flat bread) or with any kind of dosai / idli or with some raw veggies or use it in a wrap or a sandwich. This time I used it in a sandwich and was blown away by how awesome it tasted in a sandwich, plan to make it more often to go with my sandwiches:)
