Feeling extra good about the perfect carb-protien combo with that liberal dash of Vitamin A and beta- carotenes for accompaniment
Grated carrot - 1 1/2 cups
Roasted peanuts - 1/4 cup
Grated coconut - 1/2 cup
Dry red chillies - 4 Nos
Coriander powder - 1/4 teaspoon
Garlic - 1 clove
Salt to taste
Mustard seeds - 1 teaspoon
Curry leaves - 2 sprigs
Dry roast the red chillies and garlic. Add a teaspoon of oil and add the grated carrot and coriander powder. Saute till carrots are slightly done. Add in the rest of the ingredients and saute for a minute. Cool and grind to a smooth paste adding a little water. Transfer to serving bowl.
Heat a teaspoon of oil and crackle the mustard seeds and fry the curry leaves. Pour it over the chutney.
I had posted the 'adai dosa' recipe long back, for the recipe click on http://thefootloosechef.blogspot.com/2008/05/ada-dosa.html
Carrot chutney makes its way to FIC - February event. The colour this month is Orange and is hosted at My Diverse Kitchen. The event details can be had at http://mydiversekitchen.blogspot.com/2009/02/lets-paint-it-orange-this-month.html
The FIC event was launched by TongueTicklers. The original event details can be had at http://tumyumtreats.blogspot.com/2008/07/event-announcement.html
Also, sending this to Mane Adige's Chutney/Dip mania event. The event is on at http://maneadige.blogspot.com/2009/01/inviting-entries-for-mania-event-here.html