CARROT CHUTNEY

Ingredients:

3 large carrots, chopped

2 cups water

1 teaspoon tamarind paste

1/2 cup chopped onion

3 Dry Red Chillies

1 teaspoon urad dhal

1 teaspoon mustard seeds

Pinch of hing

2 to 3 curry leaves

Salt to taste

2 tablespoons peanut oil

Method:

1.In a medium sized pot, add water, tamarind paste and chopped carrots and bring to a low boil.

2.Cook carrots in this tamarind water till fork tender.

3.In a separate pan, heat up peanut oil and add urad dhal, mustard seeds, red chillies, curry leaves and hing.

4.After the mustard seeds jiggle and urad dhal is a golden brown, remove from heat. Save half of tempering for garnish and add the rest to carrots.

5.In the same tempering pan, saute onions till they are translucent.

6.Blend/puree carrots & tempering mixture along with sauteed onions till it reaches a semi-smooth consistency.

7.Add a little bit of water to the mix if you its not blending well.

8.Serve chutney garnished with rest of the tempering with your favorite dosas.