Carrot and Coconut Chutney

Ingredients

• 2 medium-sized carrots, peeled and chopped (200g) 2 medium-sized carrots, peeled and chopped (200g)
• 1 cup (80g) grated coconut 1 cup (80g) grated coconut
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 teaspoon urad dal (split black gram) 1 teaspoon urad dal (split black gram)
• 1-2 dried red chilies 1-2 dried red chilies
• 5-6 curry leaves 5-6 curry leaves
• 1 small piece of tamarind (about 1 teaspoon) 1 small piece of tamarind (about 1 teaspoon)
• Salt to taste Salt to taste
• Water, as needed Water, as needed

Nutrition

• Calories (kcal / KJ): 80 kcal / 335 KJ
• Fat: 6g (Saturated Fat: 4g)
• Carbohydrates: 6g (Sugar: 2g)
• Protein: 1g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   Heat oil in a pan over medium heat. Add mustard seeds and let them splutter.
2. 2.
   Add urad dal, dried red chilies, and curry leaves. Sauté until the dal turns golden brown.
3. 3.
   Add the chopped carrots and sauté for 2-3 minutes until they soften slightly.
4. 4.
   Add grated coconut and sauté for another 2 minutes.
5. 5.
   Remove from heat and let it cool.
6. 6.
   Transfer the mixture to a blender. Add tamarind, salt, and a little water.
7. 7.
   Blend until smooth, adding more water if needed to achieve the desired consistency.
8. 8.
   Transfer the chutney to a serving bowl.

Treat your ingredients with care...

• Carrots — Make sure to peel and chop the carrots into small pieces for easier blending.
• Tamarind — Soak the tamarind in warm water for a few minutes to soften it before adding it to the blender.

Tips & Tricks

• For a spicier chutney, increase the number of dried red chilies.
• Adjust the consistency of the chutney by adding more or less water while blending.
• Store the chutney in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Carrot and Coconut Chutney as a side dish with dosas, idlis, or rice. It can also be used as a spread for sandwiches or wraps.

Presentation advice

Garnish the chutney with a sprinkle of fresh curry leaves or a drizzle of coconut oil for an appealing presentation.