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Carrot Chutney


  • Carrot – 2
  • Red Chillies – 4 to 5
  • Tamarind – A small gooseberry size
  • Bengal Gram Dhal – 1 tablespoon
  • Urad Dhal – 1 tablespoon
  • Asafotida Powder – a pinch
  • Oil – 2 teaspoons
  • Salt – 1 teaspoon or as per taste

Remove the skin from carrot and cut it into medium size pieces.
In a kadai put the oil and when it is hot add Bengal gram and Urad dhals and fry till it turns light brown. Add red chillies, asafotida, tamarind and fry. Then add carrot pieces and fry just for a second. Remove from stove and cool it.
Add salt and grind to a fine paste.

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