Carrot garlic chutney

imageThis week just flew by because firstly it started on Tuesday after the long weekend and then it was packed with activity. I gave belated birthday treat to my friends at work and was to go for this play at Prithvi with my vegan girlfriends. We did manage to catch a quick dinner of minestrone soup and tofu hummus sandwitches just before the show. I was to go for this kitchen gardening workshop on Saturday but unfortunately it got cancelled and there is a Flamingo watch at Sewri which I am still contemplating whether to go or not. There is some sky watching on Sunday and telescopes have been setup at various spots all over the city. I am tempted to go for that.image

Mornings have been busy because this week was my turn to give market view at the meeting and I have been making dosas everyday for breakfast. Usually some pickle or chilli garlic dry chutney is sufficient as a dip but once in a while I do like to make a chutney. The following recipe is a variant of the tomato garlic chutney only I have replaced tomato with carrot. This makes it a little sweet instead of sour and also adds up the good nutrients like beta carotene because of the carrots.imageimage

Ingredients:

Carrot – 1

Garlic cloves – 4-5

Coconut – 1 inch

Chickpea gram – ½ cup

Salt , green chilli – to taste

Method:

– Fry the garlic and then add chickpea gram and roast it a little more

– Add cut pieces of carrot and coconut

– Grind it all together with little water and add salt, chilli to taste

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About kalpanamudaliar

Hello friends! Cooking is my passion and so are animals and hence this blog on vegan recipes. I live with my two rescued indidogs Bobo and Choco and am absolutely crazy about them maybe a little less than how much they are about me. This blog is about my experiments with varioud foods and providing vegan alternatives for a guilt free living.
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One Response to Carrot garlic chutney

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