Carrots are the second most popular type of vegetable after potatoes.
Carrot chutney makes a good accompaniment to a breakfast or a meal. This chutney pairs well with most Indian breakfasts and even with roti or chapathi or dosa, uttapa or bread spread.
Oil – 1 1/2 – 2 tbsp
Carrots – 1 cup grated firmly packed or 3 medium carrots
Onions – 2
Garlic – 4 cloves
Green Chillies – 2-3
Ginger – 1 inch piece
Tamarind – a small piece or 1/4 tsp paste
Salt as per taste
Wash, peel the skin and grate or chop carrots. Peel the skin of ginger and chop it. Keep it aside. Peel onions chop into small pieces.
Heat oil in a pan, add onion, garlic, ginger, green chilli and saute until the rawness of the onion goes and it turns pink.
Add grated carrot, salt needed and saute for a few minutes.
Then add tamarind and saute until the carrots are well cooked, stirring from time to time. If required you may add 1-2 tbsp of water. Avoid adding too much water.
Once the carrots are soft, switch off the heat and leave it to cool.
Then grind it to a slightly coarse paste (not too smooth) with little water.
(Or I made this with OPOS method
In a pressure cooker
Layer 1- 1tsp oil
Layer 2- 2tsp water
Layer 3- onion chopped
Layer 4- carrots, garlic, ginger, green chillies, salt, tamarind
Close the lid, cook on high for 2 whistles, released the pressure, cool and grind to a smooth paste.)
Mix well and enjoy!