This delicious Tomato Carrot Chutney pairs perfectly with Idli, Vada and Dosa and is surprisingly easy to make!
Carrot Tomato Chutney
Course: ChutneyCuisine: Indian, TamilDifficulty: Easy
Servings
4
servingsPrep time
5
minutesCooking time
10
minutesThis delicious Tomato Carrot Chutney pairs perfectly with Idli, Vada and Dosa and is surprisingly easy to make!
Ingredients
Carrot – 2
Tomato – 1
Red Chillies – 4 to 5
Coconut gratings – ½ cup
Fresh ginger – a small piece
Bengal Gram Dhal – 1 tablespoon
Urad Dhal – 1 tablespoon
Oil – 2 tablespoons
Salt – 1 teaspoon or as per taste
Mustard and curry leaves for seasoning
Directions
- Remove the skin from the carrot and cut it into medium-sized pieces. Similarly, cut the tomato into medium-sized pieces as well.
- In a frying pan, heat some oil and add Bengal gram and urad dhal.
- Fry until light brown, then add red chillies and ginger cut into pieces, followed by the carrot.
- Fry for a few seconds before adding in the tomato pieces and fry for two to three seconds.
- Remove from heat, allow to cool, and then add in fresh coconut and salt.
- Grind together into a fine paste, and season with mustard and curry leaves.
Recipe Video