Blogging Marathon# 41: Week 4/ Day 1
Theme: BM Pair (Sujatha Ram)
Dish: Carrot-Onion Chutney
For the last week of marathon, we are cooking from our fellow marathoner. I got paired with Sujatha Ram who blogs at Indian Veg Kitchen. Sujatha is a relatively new blogger, but has quite a few authentic and delicious vegetarian dishes. I have many of her traditional desserts bookmarked and wanted to make at least one for this week, but with my husband travelling, I didn’t want to eat the calories all by myself.
So for the first day, I made this Carrot chutney based on Sujatha’s carrot-small onion chutney. I wanted to make something different to go along with the masala idlis and this carrot chutney sounded perfect to me. Also my son doesn’t eat carrot and I wanted him to try this. He didn’t know that it had carrot and ate it without complaint. Even my husband and sister didn’t know that it was carrot chutney and liked it a lot.
Original recipe used small onions, but since I didn’t have them on hand, I used regular white onion. I’m sure it would taste even better with the small onions and I plan to make the chutney again when I get some small onions. This is a nice variation to the regular coconut or peanut chutney I make for idlis & dosas. It tastes great even with rice.
Recipe adapted from here:
- 1 Carrot - medium, grated
- 1 Onion - large, chopped
- 1 Tomato - medium, chopped
- 2 Chilies Green - chopped
- 1 tsp Mustard seeds
- to taste Salt
- ½ tsp Mustard seeds
- 6 ~ 8 Curry leaves
- 2 red chili Dry
- Heat 2tsp oil in a saute pan, add mustard seeds and once they start spluttering add the onions and green chilies. Cook till onions are lightly browned around the edges.
- Add carrot and tomatoes, cook for 3~4 minutes or until tomatoes are mushy and carrots change color. Let the mixture cool, then grind along with salt.
- Heat 1tsp oil in a small saucepan; add the mustard seeds, dry red chili and curry leaves. Once the seeds start to splutter, add the tempering to the chutney.