Carrot Chutney

IMAGERY:

INGREDIENTS:
Finely chopped Carrot - 2 small ones
Chopped Onion - 1 medium size
Green Chili - 2
Curry Leaves - 1 spring
Ginger garlic Paste - 1/2 tsp
Urad Dal - 1 tsp
Channa Dal - 1 tsp
Salt to taste
Water
For the Seasoning:
Mustard - 1 tsp
Oil- 1 tsp
Urad Dal - 1 tsp

PREPARATION:

• Heat the wok and add 1 tsp oil followed by Urad Dal and Channa Dal.

• Once it turns light brown in color, add the chopped onions, green chili and curry leaves.
• Fry till it becomes transparent. Now add the ginger garlic paste.

• Saute till the raw smell leaves. Remove this and keep it aside. 
• In the same wok, add a tsp oil followed by the finely chopped carrot.
• Saute the carrots finely so that the raw smell goes off.
  
  
  

NOTE: Carrot should be finely sauteed so that the chutney won't get the sweet taste of carrot.

• Now grind all the sauteed ingredients to a fine paste by adding water and required salt.
• Finally season it with Sputtered Mustard and Urad Dal in a tsp of oil.

Carrot chutney - Ready to serve
Best served with Dosas.