Carrot-Onion Chutney

Recipe by Cook's Hideout

Blogging Marathon# 41: Week 4/ Day 1 Theme: BM Pair (Sujatha Ram) Dish: Carrot-Onion Chutney For the last week of marathon, we are cooking from our fellow marathoner. I got paired with Sujatha Ram who blogs at Indian Veg Kitchen. Sujatha is a relatively new blogger, but has quite a few authentic and delicious vegetarian dishes. I have many of her traditional desserts bookmarked and wanted to make at least one for this week, but with my husband travelling, I didn't want to eat the calories all by myself.

Ingredients

• 1 carrot (- medium, grated)
• 1 onion (- large, chopped)
• 1 tomato (- medium, chopped)
• 2 chilies (Green - chopped)
• 1 tsp Mustard seeds
• to taste Salt
• ½ tsp Mustard seeds
• 6 ~ 8 Curry leaves
• 2 red chili (Dry)

Method

1. Heat 2tsp oil in a saute pan, add mustard seeds and once they start spluttering add the onions and green chilies. Cook till onions are lightly browned around the edges.
2. Add carrot and tomatoes, cook for 3~4 minutes or until tomatoes are mushy and carrots change color. Let the mixture cool, then grind along with salt.
3. Heat 1tsp oil in a small saucepan; add the mustard seeds, dry red chili and curry leaves. Once the seeds start to splutter, add the tempering to the chutney.

View the recipe instructions at Cook's Hideout