Carrot Chutney for Idli / Dosa

Carrot Chutney 1

I came across this chutney in one of the blogs some time back and I have made this ever since with Idlis and Dosas. My version of chutney had only coconut and I think this is a very good way to mask carrot. It doesn’t taste ‘carroty’…just a perfect tasty, spicy chutney….

Carrot Chutney for Idli and Dosa
Ingredients:
¼ cup fresh grated coconut
1 cup grated carrot
1-2 whole red chili
2 shallots
2 tbsp yogurt
1 tbsp oil (coconut oil preferred)

To temper:
½ tsp mustard seeds
1 sprig curry leaves
2 whole red chilies

Method:
Grind coconut, carrot, shallots and red chili with little water.
Heat oil and add mustard seeds. When they splutter add red chilies and curry leaves.
Add the grinded mixture and stir. Don’t let it boil. Take off from fire and add beaten yogurt and salt.
Serve with Idlis and Dosas.

Carrot Chutney

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