1 CARROT CHUTNEY

Carrot - 3
Channa dhal - 2 tbsp
Red chillies - 3
Tamarind - a very small piece
Hing - a pinch
Salt as needed
Oil - 1 tbsp

( As a variation can add few garlic flakes and a tsp of cumin seeds while frying- gives out good taste to the chutney)

Tempering :-

Mustard seeds, urad dhal and curry leaves - all few and 1 tsp of oil


Peel and cut carrot into big pieces

Heat oil in a kadai/pan and add channa dhal, when it turns to light brown add red chillies, tamarind and hing. Fry for a minute - remove and keep aside. In the same kadai add carrot pieces and fry till they are soft and cooked well ( for 4 - 5 minutes). Remove and cool....next add both and grind in a mixer to a fine paste along with salt.


Heat oil in a small kadai and add mustard seeds, urad dhal and curry leaves...pour it on the chutney and mix. This type of chutney is a very good way to add vegetables in our daily meal.