Carrot chutney recipe

INGREDIENTS:

1. Chopped Carrot - 1
2. Shallot (sambar onion) - 6
3. Dry chili - 3
4. Roasted Black gram - 3 teaspoon (tsp.)
5. Asafoetida powder - a pinch
6. Sesame oil - 2 teaspoon (tsp.)
7. Mustard seed - 1/4 teaspoon (tsp.)
8. Cumin seed - 1/4 teaspoon (tsp.)
9. Curry leaf - 5
10. Tamarind - gooseberry size
11. Salt - a needed.

PREPARATION:

1. Heat 1 tablespoon (tsp.) of oil and Sauté the carrot until raw smell is gone.
2. Once the raw smell of the carrot is gone, add tamarind, shallot, dry chili and sauté for 2 - 3 minute and keep it aside.
3. Now grind the carrot mixture, roasted black gram, asafoetida, salt as needed to chutney by adding water as needed i.e. as to your thinness preference.
4. In a pan heat sesame oil, add mustard seeds, cumin seeds once the mustard stop splattering add the curry leaves sauté for 15 to 30 second. Add this to carrot chutney mix well and serve.

NOTES: