Imagine you throw a chutney party or somethin'. Not that anyone does. But if you do, you can display a wide variety of colorful chutney options at your party.
coconut chutney: white color
mint, cilantro, or peas chutney: green color
tamarind and date chutney: blackish-brown color
red tomato chutney: maroonish color
peanut chutney: pale brown color
and now here comes...
carrot chutney with a nice orangish hue.
Carrot Chutney Recipe
adapted from Shobha Indani's Swad Sugandh
yields: about 1 cup
|carrot chutney ingredients|
Ingredients for Carrot Chutney
1 Tbsp oil/ghee
½ tsp cumin seeds (jeera) and 1 pinch asafoetida (hing) for tempering
1 Tbsp roughly chopped garlic
1 cup grated carrot
2 tsp red chili powder, or to taste
¼ cup roasted and shelled peanuts
Salt & sugar to taste
2 tsp lemon juice
1-2 cup water
|how to make carrot chutney|
How to make carrot chutney
Heat oil/ghee in pan on medium heat, add cumin seeds, let sizzle. Add garlic, sauté few seconds (like, 10). Add grated carrot, sauté few seconds (like, 20). Add red chili powder + peanuts + salt + sugar to taste, give it a mix. Add lemon juice, switch off heat, mix and let cool. Grind into a fine chutney starting with ½ cup water and adding as required until desired dropping consistency. This chutney will never be of thin, pouring consistency, so do NOT add excess water since the start.
Spicy carrot chutney is ready. Keep refrigerated. Stays good for 4-5 days.
Since it takes only 10 minutes to make this carrot chutney - you can make this quick and keep an extra chutney (apart from mint or tamarind) along with the appetizers at your party. Guests will be impressed.
|gaajar ki chutney | carrot chutney|
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