Carrot chutney | Carrot Tomato Chutney

Chutney made using vegetables make a good accompaniment to a breakfast or a meal. carrot chutney is the one on my to do list since a long time .... This chutney pairs well with most Indian breakfasts and even with roti or chapathi. It can be had with plain rice 


 

This chutney is a little special, it is made with carrots and tomatoes. And it has no coconut, it has channa dal as the thickener. .Try this out and let me know how it turned out.
 

Ingredients:

Oil - 1 tsp
Dry Red Chilli - 3 to 4
Split Yellow Channa Dal - 2 tblspn
Shallots / Sambar Onion - 10 peeled
Ginger - 1 inch piece chopped
Garlic - 4 cloves
Carrot - 1 large chopped
Tomato - 1 large chopped
Salt to taste
Sugar - 1 tsp optional 

For Seasoning:
Oil - 2 tblspn
Mustard Seeds - 1 tsp
Urad Dal - 1 tsp
Cumin Seeds - 1 tsp 
Asafoetida / Hing - 1/4 tsp
Curry leaves - 1 sprig

Method:

1. Heat oil in a kadai. Add in channa dal and dry red chilli, saute for a min till it is light golden.
2. Add in shallots, garlic, ginger. Give it a couple of mins toss.
3. Add in carrots and tomatoes, season with salt and sugar if using. Mix well. Cover and cook on a low heat for 10 mins till the carrot is tender. You could add a bit of water if the pan is dry.
4. Now remove all of this to a blender and make into a puree. Add water if needed.
5. Transfer this mix to a bowl. 
6. Heat oil in a small pan, add all the seasoning ingredients and  let it sizzle for a min.
7. Pour this over the chutney and mix well.
8. Serve with dosa or idly.