" You are what you eat - and what we need to eat are not elaborate menus with unavailable and exotic ingredients,but simple home cooked food using regional and seasonal availables that suit our constitution ...."
These are the introductory lines in the cookbook 'Sukham Ayu' that my dear friend Aruna gifted me recently. It has collection of recipes with ayurvedic insights that consists of daily , simple vegetarian dishes that all Indian homes are familiar with.
Juicy red carrots are in season and this chutney recipe is inspired by the Cookbook. I have tweeked the recipe according to our palate and the chutney is a fantastic accompaniment to steaming hot rice, dosa, idli and you will be surprised that it is a tasty spread for roti rolls and sandwiches
Home-Style Carrot Chutney :
Preparation time : 10 minutes
Cooking time : 10 minutes
Serves : 6
1 cup = 250 ml cup
Special Vessel/Equipment : Wide pan , Iron ladle, Mixer/food processor
4 carrots ( peel and grate) or 2 cups grated carrot
1 tablespoons coriander seeds
1 tablespoon sesame seeds
2-3 dry red chillies ( adjust according to the heat of the chillies)
small lemon size tamarind ball soaked in 2 tablespoons warm water OR 1 tbsp thick tamarind pulp
salt to taste ( I used powdered rock salt)
For tempering :
1 teaspoons cow ghee OR 1 tablespoon Sesame Oil
1 teaspoon urad dal/split black gram
1 teaspoon channa dal/split bengal gram
1/2 teaspoon mustard seeds
1/2 teaspoon jeera/cumin seeds
Finely chopped cilantro
1. Heat a wide pan or kadai over low flame and roast coriander seeds, sesame seeds and dry red chillies till the dal turns fragrant and the chillies turn bright red without browning.
2. Switch off and transfer it to a mixer.
3. Heat a wide pan or kadai over low flame and cook the grated carrot till their excess water is absorbed.
Tip: Keep stirring them continuously just for few minutes and switch off when they change colour. Do not overdo this step.
3. Add it to the roasted ingredients in the mixer , add the tamarind pulp, salt and grind it to a smooth chutney.
Tip: I did not add any water as the winter carrots are so juicy and fresh. If you are using stored carrots from your refrigerator, you might need to add a tablespoon of water while grinding.
4. Transfer the chutney to a bowl .
5. Heat an Iron ladle or a small wok over low flame.
6. Add ghee and when the ghee is hot add the ingredients for tempering, one at a time, in the given order.
7. Pour the tempering on the chutney and garnish with cilantro.
Your tasty 'Home-Style Carrot Chutney' is ready for the meal !
1. You can roughly tear curry leaves and add them to the tempering.
2. You can use your preferred oil.
3.Adjust spice according to your taste.
4. You can substitute carrots with bottleguard or other fresh seasonal vegetables.