Sunday, June 28, 2015

Carrot chutney

Ingredients: (Serves 4)
2 carrots - roughly chopped
1/2 onion - roughly chopped
1/2 tsp coriander seeds
1/2 cm ginger
1 green chili
1 tbsp chana dal + urad dal (optional)
1 tsp mustard seeds
1/2 tsp nigella (kalonji) seeds
1/4 tsp turmeric powder
2 pepper corns
2 dry red chili
1/4 tsp tamarind concentrate


  1. Take a tbsp oil in a pan. Add chana and urad dal and fry until it changes colour. 
  2. Add onion, coriander seeds, green chili, ginger, pepper corns and fry for 1 minute.
  3. Add carrot and fry for 3 minutes. Take it off the heat. Cover and allow it to cool
  4. Once cool, grind to a fine paste with turmeric powder and tamarind concentrate. Check for salt
  5. Heat 1 tbsp oil in a skillet. Add mustard seeds and wait for it to splutter. Add dry red chili, nigella seeds. Put the tadka on the chutney and mix

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