As already Outlined in my post on Carrot -dill Paratha yesterday, our family loves carrots in most forms. Although Gajar Halwa did feature once in a while, we love the savoury twist to carrots , especially in everyday cooking. Like this yummy carrot-pumpkin chutney. So tasty n easy to make, with that light hint if garlic, you can choose to make this with or without coconut too.
Proteinicious, healthy and made in a jiffy, we even added stored carrot peels to add to the fibre. Went deliciously well withOats Dosa for our morning breakfast. Linking this to Blogging Marathon day under ” 3 ways to use carrots”. Check out the other marathoners here.
Prep time : 10 mins, cook time : 5 mins, incl grinding
Serves : 3
Spice level : medium
Difficulty level : easy
Carrots – 1/4 kg or2 medium ones- washed, peeled and grated
Red pumpkin or squash – 1/4 cup, cubed
Channa dal / split Bengal gram dal – 2 TBSP
Methi seeds / fenugreek – 1/4 tsp
Red chillies -2
Green chillies -1 (adjust spruce)
Tamarind – very small roundel or 1/2 tsp tamarind concentrate
Garlic – 2 pods
Oil – 2 TBSP
Coriander leaves – a handful
Grated coconut – 3 TBSP, optional
Tempering : oil (1tsp), urad dal, curry leaves, broken red chillies(1)
Heat oil, add fenugreek / methi seeds. When it slightly browns, add the channa dal and fry till golden brown, then add grated carrots, garlic and pumpkin and fry till the raw smell of the veggies disappear, about 3-4 mins. Then lower the flame further and add coriander leaves n tamarind and fry till the coriander wilts, about 30 seconds. Switch off flame, transfer and cool.
Grind the ingredients coarsely. Prepare the tempering as per ingredients listed, pour on to chutney and serve immediately.
Keeps well for 1 – 2 days under refrigeration.