Carrot Chutney

Name: Carrot Chutney
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: Serves 4-6
Cuisine: Indian
Ingredients: 1 tsp brown or black mustard seeds; 4 large carrots, cubed or grated; 1 tbsp fresh grated or desiccated coconut; 8 curry leaves; 2 cloves of garlic, roughly chopped; 2 dried red chillies; 1 small onion, finely chopped; ½ tsp concentrated tamarind paste or a small (2p size) piece of stoneless tamarind (optional); ½ tsp finely chopped or grated fresh ginger; 1 tsp salt, or to taste; 1 tsp urid dal; 2 tbsp coconut or vegetable oil; 2 tsp chana dal

Preparation info

Serves
4-6

Difficulty
Easy
Ready in
25 min

Appears in

Chilli & Mint

By Torie True

Published 2021

About

I became hooked on this South Indian chutney when I was in Kerala, often starting the day with some alongside my breakfast dosa. It’s sweet and hot, with some pleasing tangy sour notes if you add tamarind. The urid and chana lentils don’t need soaking as they cook in the hot oil, which also adds another layer of flavour to the chutney.

Ingredients

2 tbsp coconut or vegetable oil
1 tsp urid dal
2

Asia
India
Kerala
Side dish
Gluten-free
Spicy
Vegan
Breakfast

Method

Heat half of the oil in a pan and when hot, add the dal and chillies. Allow them to darken slightly over the next minute.
Add the onion, garlic, ginger and salt to the pan and stir everything together. Allow the onions to soften and stop smelling raw over the next 3-4 minutes, without bronzing.
Add the tamarind and carrots, then after a minute add