Carrot Chutney

Ingredients

• Carrot - 1, large, peel and grate
• Ginger - 1/2", finely minced
• Onion - 1, small, finely minced
• Yogurt - 1 1/2 cups (curd)
• Green chili - 2, finely chopped
• Oil - 1 1/2 tbsps
• Mustard seeds - 1/2 tsp
• Cumin seeds - 1/2 tsp
• Asofoetida - 1/4 tsp (hing/inguva)
• Curry leaves - 1 sprig
• Salt to taste
• Coriander leaves - 1 tbsp, finely chopped
• Coconut - 1 tbsp, grated

Method

1. Whip the yogurt or curd until smooth. Keep aside. Grate carrot. Keep aside.
2. Heat oil in a vessel. Add mustard seeds and let them splutter. Add cumin seeds, asafoetida and curry leaves and fry for a few secs.
3. Now add the chopped green chillis, grated ginger and onions. Fry for 3 mts.
4. Add turmeric powder and grated carrot, coconut and fry for 7-8 minutes. Stir constantly so that it doesn't burn. Remove from heat and cool.
5. Add the cooled carrot mixture and salt to the whipped yogurt and mix well. Serve chillied or at room temperature.
6. Garnish with fresh coriander leaves.