The baby carrots that I had bought a week ago, stared at me from the refrigerator, they were among the list of ‘Spring Food’ to eat raw, in my list of healthy foods for the season.It has been raining on & off this season, so the temps remained pretty low, more towards the cooler side, the kind where your ache for spicy food kicks up a notch.Thinking up creative ways of using those baby carrots before they loose that fresh feel about them, I came up with an idea to use them in making ‘Carrot Chutney’, which can also be used a s a dip if need be. Quick and easy recipe and what’s more it satisfies the spice urge in you.
Baby carrots – 10- 12 (one could use large carrots too, in that case 1 or 2 would suffice)
Oil- 1 tsp
Channa Dhal/Split chick Peas – 1/2 tsp
Mustard seeds – 1/2 tsp
Dry Red chillies- 1 or 2
Tamarind paste- 1/4 tsp
Grated coconut- 1/2 cup
Salt – to taste
1.Peel the skin of the carrots & grate them.Set aside.
2.In a small wok, heat oil, when warm season with channa dhal and mustard seeds .When the seeds splutter add the dry red chillies, saute them a little.
3.To this add the grated carrots & stir a little, till the moisture starts to evaporate, then add the grated coconut & fry it a little. then add the tamarind paste.Add salt to taste
4.Remove from flame, cool it and blend it fine with a blender.
5 .Serve it with Idli’s ( Indian ice Dumplings), spread it thin on Chapati’s ( Indian flat bread) or use it as a dip with celery or the like.Tastes yummy, a quick & easy recipe, what’s more healthy too!
Check for my similar chutney/Thokku/Dip recipe with Cranberries here :https://stirringmyspicysoul.com/2015/11/26/cranberry-thokku-spicy-cranberry-relish/