Carrot Chutney Recipe

Step 1: To begin with carrot Chutney, soak the dry red chillies and mustard seeds in just enough water for 1 hour or more

Step 2: Chop the carrots very finely (do not grate them)

Step 3: Make a fine paste of the red chilly and mustard in a mixer grinder

Step 4: Add 3/4th of the carrots and give it one quick blend

Step 5: Do not make it into a paste

Step 6: In a pan, heat the oil for tempering in a pan

Step 7: Add mustard seeds and let it crackle

Step 8: Add curry leaves and let it crisp up

Step 9: Once it is done, add the ground carrot and chopped carrot in the pan

Step 10: Add 1/4 cup of water to the pan and add salt and jaggery and boil on a low flame, till the oil separates

Step 11: Once it is cooled down, store it in an air-tight jar

Step 12: Serve Carrot Chutney with Kanchipuram Idlis, Phulkas or Neer Dosa