Carrot Chutney

Ingredients

1. Diced Carrots – 2 big ones
2. Diced Onions – 1 medium
3. Red/Green Chillies – 2 Red Chillies 
4. Turmeric Powder – 1/2 tsp
5. Red Chilly Powder – 1 tsp
6. Crushed Garlic – 2 cloves
7. Roughly chopped Ginger – 1 tbsp
8. Salt – to taste
9. Oil – 2 tbsp
10. Water – as needed
11. Lemon Juice – 2 tsp (optional)

For Seasoning

1. Oil – 1 tbsp
2. Sliced Shallots/Pearl Onions (Kunjulli) – 3 or 4
3. Curry Leaves – A few

Directions

1. Grate the Carrots.
2. Heat 2 tbsp oil in a pan. Add onions and red chillies and saute till the onions are translucent.
3. Add garlic and ginger pieces and saute for a few minutes.
4. Add the grated carrots along with salt to taste and saute for a few minutes. Cover and cook on medium low heat until the carrots are soft and cooked.
5. Stir in 1/4 tsp turmeric powder and 1 tsp red chilly powder.
6. Stir fry for a few more minutes and remove from stove top.
7. Allow it to cool and then grind everything into a fine paste adding water as required.
8. Heat 1 tbsp oil in another pan and splutter mustard seeds. Saute shallots and curry leaves.
9. Pour the seasoning over the carrot chutney.
10. Finally, you may sprinkle lemon juice for a slight sour flavor.

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