How can make carrot chutney without coconut?

A Healthy Side Dish for food lovers

Cooking Time: 15 mins

Ingredients Needed:

•    Oil - 2 tbsp
•    Carrots - 1 cup grated firmly packed or three medium carrots
•    Pearl Onions - 8-10
•    Garlic - Take 4 cloves
•    Green Chillies - Take two or three
•    Ginger - 1 inch piece
•    Tamarind - a small piece or 1/4 tsp paste
•    Salt as needed
•    Oil - 1 tsp
•    Mustard seeds - 1 tsp
•    Urad dal - 1 tsp
•    Curry leaves - a twig

Procedure:

1. Heat oil in a tawa, add onion, garlic, ginger, green chilli and saute unless the rawness of the onion goes and it turns crimson.
2. Add grated carrot, salt needed and saute for a couple of minutes.
3. Then add tamarind and saute until the carrots are well cooked, stirring every so often. If required you may add 1-2 tbsp of water. Avert adding an excessive amount of water.
4. Once the carrots are gentle, swap off the heat and leave it to cool.
5. Then grind it to a relatively coarse paste with little water. Warmness a tsp of oil, add mustard seeds, when it splutters, add some urad dal and curry leaves as required. When dal color's changed into golden brown, pour the seasoning over the chutney. Mix good and revel in!
6. Note - which you can replacement pearl onion with 1 enormous onion however pearl onions adds extra taste to the chutney.
7. The carrots must be sauteed well in oil as we don't need sweet chutney. Hinder including an excessive amount of water to cook carrots. It must be sauteed well in oil for first-class outcome.

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