carrot chutney

 

Most of the South Indian chutneys,use tamarind to add sourness. However, this chutney uses lemon juice to bring in the tanginess. This is what makes it different from other chutneys.The fieriness of the chillies, bitter notes of the fenugreek seeds and mild sweet taste of the carrots in this chutney blend beautifully only to be enhanced by the tingling sourness of lime!

Preparation time: 10 minutes

Cooking time: 10 minutes

Serves: 4 persons

INGREDIENTS

3 medium-sized carrots

1 teaspoon fenugreek seeds (methi seeds)

2 teaspoon mustard seeds

5-6 red chilies

1/4 teaspoon asafoetida (hing)

1/4 teaspoon turmeric

 1-2 lemons

1/4 teaspoon salt (to be adjusted as per taste)

1 1/2 tablespoon oil

METHOD

Dry roast the methi seeds, mustard seeds and red chilies. Keep it aside to cool.

Cut carrots into small pieces. Heat a small pan; add half a tablespoon of oil.Once the oil is heated up, add the carrot pieces. Fry for a few minutes and let it cook, by covering with a lid until it becomes just soft. Ensure that it does not get overcooked.

Add turmeric to the carrot pieces, mix and put off the flame. Let it cool. Blend the carrot pieces, chillies and the spices (from the first step) to a coarse consistency. Transfer this to a serving bowl.

Squeeze the juice of one lemon in the chutney, mix well. If required, add more lemon juice.Savor this chutney with hot rice and a dab of oil.

Tip: This chutney makes an excellent spread for rotis.