RECIPE SUBMITTED BY
SHEERIN HABEEB,
KHARTOUM,SUDAN.
Carrot Chutney
Ingredients
Carrots: 4-5 numbs (thinly sliced)
Onion: 1-2 (sliced)
Tomato- 1(sliced)
Garlic: 3-5 (or according to taste)
Red chillies:-7-8 (or more according to your preference)
Bengal gram: 1 teaspoon
Salt: to taste
Curry leaves: few leaves
Oil : for frying
SHEERIN HABEEB,KHARTOUM,SUDAN.
Carrot Chutney
Ingredients
Carrots: 4-5 numbs (thinly sliced)
Onion: 1-2 (sliced)
Tomato- 1(sliced)
Garlic: 3-5 (or according to taste)
Red chillies:-7-8 (or more according to your preference)
Bengal gram: 1 teaspoon
Salt: to taste
Curry leaves: few leaves
Oil : for frying
Preparations
Heat oil in kadai or pan.
After the oil heats, add Bengal gram fry for few seconds.
Now add onions, curry leaves, garlic, red chillies, carrots and cook well for few minutes.
Add tomato, salt and fry again.
Now cool this mixture and later blend it well in a mixer adding some water to get the chutney consistency.
The carrot chutney is ready for dosa or idli
Heat oil in kadai or pan.
After the oil heats, add Bengal gram fry for few seconds.
Now add onions, curry leaves, garlic, red chillies, carrots and cook well for few minutes.
Add tomato, salt and fry again.
Now cool this mixture and later blend it well in a mixer adding some water to get the chutney consistency.
The carrot chutney is ready for dosa or idli
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