Carrot – Garlic Chutney

Carrot as we all know is a treasure trove of nutrients.A lot of dishes can be made from this vegetable and here is a simple chutney to go with your breakfast.

I used:

Grated carrot – 1 cup
Grated coconut- 4 tablespoons
Ginger-1″ piece
Garlic-5 large pods
Green chillies-4 [If carrots are not too sweet decrease the quantity of chillies]
Curry leaves – a few
Tamarind extract-1/2 a teaspoon
Oil-1 teaspoon
Salt to taste

1. Heat oil in a pan and put in all the ingredients except salt and tamarind extract.
2. Saute till the raw smell of the vegetables disappear.
3. Cool and grind to a paste along with tamarind extract and salt to a paste.Add water little by little.This chutney should be a little thick in consistency.

Serve with Dosa / Idli / Adai

It is my second entry towards Vegetable Marathon,an event started by Silpa of Anita’s Kitchen,currently hosted in my blog with the theme-Carrot.

I have written a post on Vitamin B2-Riboflavin today,in the Nutrient demystified series..Read about it too…

I read this post by Abi who blogs at ‘Random‘.Its a must read for all moms..Its titled Good touch, Bad touch..Do take a look…