Tomato Coriander Carrot Chutney Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add mustard seeds, urad dal, and dried red chilies. Fry until the mustard seeds splutter and the dal turns golden brown.
• STEP 2.Add chopped tomatoes, grated carrots, and chopped coriander leaves. Cook until the tomatoes and carrots are soft.
• STEP 3.Allow the mixture to cool and then blend it into a smooth paste. Add salt and lemon juice to taste.
• STEP 4.Heat a little oil in a pan and add mustard seeds, curry leaves, and hing. Pour this tempering over the chutney.
• STEP 5.Serve the Tomato Coriander Carrot Chutney with dosas, idlis, or any Indian snack.

Cooking Tips

• You can adjust the spiciness of the chutney by adding or reducing the number of dried red chilies.
• For a smoother texture, you can strain the chutney after blending.
• Store the chutney in an airtight container in the refrigerator. It stays fresh for up to a week.

Storage and Serving

• Store the Tomato Coriander Carrot Chutney in an airtight container in the refrigerator.
• Serve it as a side dish with dosas, idlis, or any Indian snack.
• You can also use it as a spread for sandwiches or wraps.