July 24, 2012

Tomato-Carrot Chutney

I first had this chutney at one of my cousin sister's dinner. It was so yummy that i could not resist myself from not making it. This chutney goes very well with Dosa, Idli, Pessarettu or any other snack items and can be used as a good substitute for Ketchup. So the recipe is:

Tomato-Carrot Chutney

Yield: 1 small bowl

2 ripe Tomatoes (if the tomatoes are very small you can make it 3)
7-8 baby carrots or 1 medium sized carrot
1.5 tsp cooking oil
1 tsp mustard seeds
Pinch of Asafoetida( Hing)
2-3 fresh curry leaves
2-3 whole red chillies
1/4th tsp turmeric powder (optional- can use if you want the color to be slightly yellowish)
Salt as per taste

.      =n bbbb
1) Puree tomatoes and carrot in a blender.
2) Heat a small pan and add oil to it. As the oil becomes hot, add mustard seeds to it. Once the mustard seeds starts cracking, add asafoetida,, curry leaves and whole red chillies.
3) When the curry leaves and red chillies starts changing the color, add the tomato-carrot puree. Add  turmeric powder and salt.
4) Stir and keep it on the low-medium flame for 15-20 minutes until the puree takes the consistency of a chutney.
5) Remove the pan from the stove and transfer the chutney to a bowl and relish.

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