Thursday, August 13, 2015

Carrots and Peanuts Chutney

Carrots and Peanuts Chutney

My MIL came to my rescue today. I planned to make Oats and Flax Seed Idli today. However just my luck, I ran out of cilantro and coconut to make the chutney to go with it. While talking to my MIL, I shared my dilemma with her. She asked me what I had in my fridge to which I replied, "Oh, just some carrots left!" Her response was, "That is it then, why don't you make carrot chutney instead." Really, carrot chutney! I had never heard of them before. It sounded strange but then she got me thinking.

When I asked her if she had a recipe, she just told, "You would know what to do." I hung up with a smile on my face. Yes, I think I now know what to do. I mixed a couple of ingredients regularly used to make chutneys and blended the carrots in. I love the color of this one. It is bright orange and it's sweet and spicy to taste. The peanuts in it bring in a flavor of their own. This chutney can be a great accompaniment with Dosa, Idli or Vada. I didn't tell KR what was in the chutney. He was pleasantly surprised to know that I had used carrots this time!
I have tried some unconventional chutneys before - Lettuce leaves chutneyCilantro Lime Hummus Sauce and Spicy Tomato and Almond Chutney. Now this one adds to that list as well. :)

3 medium sized carrots, peeled and diced
1 tomato, chopped
1 onion chopped
2 cloves of garlic
Half inch ginger
3-4 dried red chillies
1 tbsp roasted chana dal/daliya
2 tbsp crushed peanuts
1 tsp mustard seeds
1 tsp cumin seeds
2 tsp urad dal
Pinch of hing
Salt to taste

In a pan, heat the oil, add the red chillies and chana dal. Fry them for a minute.

Then add the onion, ginger and garlic. Fry them for another 2 minutes.

Now add the carrots, tomato and salt.

Mix it up and add the peanuts.

Cover the pan and cook this till the carrots are done. Allow this mixture to cool and then grind it to a smooth paste in a food processor. Add water if required.

It's time for tadka. In the same old pan, heat 1/2 tsp oil, temper the mustard and cumin seeds. Then add the urad dal and hing. Fry for a minute.

Add this tadka over the chutney.

Mix it up and serve.