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Carrot Tomato Chutney

 

Carrot Tomato Chutney

Ingredients

Carrots – 2 med
Tomatoes – 4 med
Onion – 1 med
Oil – 4 tbsps
Mustard seeds – 1/4 tsp
Methi seeds – 1/2 tsp
Curry leaves – few
Garlic – 2 pods minced
Turmeric powder – 2 pinches
Kashmiri chili powder – 1tsp
Salt – as per taste
Dry chilis – 2

Method
1.Dry roast the methi seeds and powder keep aside.Peel wash and grate or chop roughly and grind in the mixer and keep in a bowl,chop finely or make paste of tomatoes too.
2.Heat a pan or kadai,add oil and splutter mustard seeds add dry chilis and curry leaves and finely chopped onions.Fry 3-4 mins,and add turmeric and red chili powder, mix well fry few mins then add ground carrots and fry 4-5 mins .This absorbs all the oil and looks dry but continue stirring and add tomato paste combine well and add salt and cover cook 5 mins.
3.Open the lid and cook on low heat add methi powder and minced garlic mix well.When it is thick and tomato loses its rawness turn of heat and transfer into serving dish.

Garnish if you wish…

By Kezia Mary.

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