Spicy Carrot Chutney with Tamarind

Recipe by
Total Time:
20 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

Take a look at more Pickles-Chutneys Recipes. You may also want to try Sambal Belacan , Prawn Chutney, Kohlrabi Kimchi, Chettinad Thengai Chutney

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Ingredients

  • Carrots - 4, medium sized
  • Green chillies - 5
  • Garlic cloves - 4
  • Sesame seeds - 50g
  • Tamarind - 6 flakes
  • Curry leaves - 6
  • Coriander leaves - A hand full
  • Jeera - 1 tsp
  • Urad dal - 1 tbsp
  • Mustard - 1/2 tsp
  • Urad dal - 1/2 tsp
  • Red chillies - 4
  • Oil to fry
  • Salt to taste.

How to Make Spicy Carrot Chutney with Tamarind

  • In a frying pan, fry sesame seeds and jeera separately without oil, and blend them into a fine powder and keep aside.
  • In the same pan, put some oil and fry separately garlic (until golden brown) and green chillies, and tamarind and 1/2 tsp urad dal.
  • Keep all of them aside.
  • Cut carrots into rounds and fry with a handful of coriander leaves.
  • Now grind everything including the sesame seeds and jeera powder in a blender.
  • Put some water to make the paste creamy.
  • Take the paste from the blender and put it in the bowl.
  • Heat some oil in the pan and put curry leaves, mustard, 1 tbsp urad dal, and red chillies.
  • When the mustard starts spluttering, switch off the stove and pour it in the chutney that was in the bowl. Mix well.

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