Carrot Tomato Chutney

2016-02-01
  • Yield : 1
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 15m
  • Ready In : 25m

My kitchen is where I love..

More From This Chef »
Average Member Rating

(5 / 5)

5 5 1
Rate this recipe

1 people rated this recipe

Related Recipes:
  • Fried Banana Blossom (Banana Flower)

  • Tuna Cutlet

  • Mutton Curry

  • Egg Sambal

  • Vegetable Kurma

2 Large Carrots chopped
1 Large Tomato Chopped
1 Large Onion Chopped
4 Garlic Chopped
2 Dry Chillies Chopped
1 Celery Stem Chopped (abt 5inches)
3 Tbsp Chopped Corriander Leaves
1 Sprig Curry Leaves
1/2 Tsp Mustard Seed
1 Tbsp Moong Dhall
4 Tbsp cooking Oil
1 Tbsp Tamarind paste
Salt to taste
1/2 Water

METHOD
1. Heat oil in a pan. Put in mustard seeds, moong dhal, curry leaves, onions, garlic, chillies and corriander. Fry till fragrant.
2. Add celery, carrot and tomato.
3. Cook over low heat till carrots are soft.
4. Add tamarind paste and salt.
5. Turn off heat and allow to cool down.
6. Put all the ingredients in a blender and blend with water until it becomes a paste.

Recipe Type: , Ingredients: ,

Leave a Reply

Your email address will not be published. Required fields are marked *