Carrot Chutney
Servings: 1 People
Calories: 41kcal
Equipment
- Pan
- Mixer Grinder
Ingredients
- ½ Cup Carrot Finely Chopped
- 4 tbsp Coconut
- 1 No Green Chilli
- 1 Stalk Curry Leaves
- 1 No Garlic pod
- 1 No Country tomato
- ½ tbsp Mustard seeds
- ½ tbsp Split Black gram
- As required Asafoetida
- As required salt
- 1 tbsp Gingelly oil use Cold press
- As required Water
Instructions
- Heat oil in the pan, saute the carrots and other ingredients, except coconut
- cool the mixture
- Grind the coconut and salt
- Temper the remaining ingredients
- Mix and serve
Notes
Note:
Few Mint leaves or coriander leaves can be fried along with carrot to obtain a variant flavour