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Carrot Peanut Chutney Recipe
How to make carrot peanut chutney recipe. South Indian sidedish recipe for idli or dosa.
Prep Time
5
minutes
mins
Cook Time
20
minutes
mins
Total Time
25
minutes
mins
Course:
Condiments, Side Dish
Cuisine:
South Indian
Keyword:
Chutney Recipes, chutney recipes for idli, healthy recipes
Servings:
4
Calories:
110
kcal
Author:
Hari Chandana Ponnaluri
Ingredients
1
cup
Grated Carrot
¼
cup
Peanuts
1
medium-sized
Onion
½
tsp
Ginger
grated
3
Dried Red Chillies
A small piece of Tamarind
approx. ½ tsp
2
tsp
Oil
Salt to taste
To Temper:
1.5
tsp
Oil
¼
tsp
Mustard Seeds
¼
tsp
Urad Dal
A pinch of Hing
A few Curry Leaves
Instructions
Heat a teaspoon of oil in a pan. Add and fry the red chillies for a few seconds and set them aside.
Then add the grated carrot to the same pan and saute on a low flame till it shrinks and raw smell leaves. Remove from the pan and set aside.
In the same pan, add another teaspoon of oil. Add the chopped onion and fry until light brown color.
Let it cool completely.
Heat a pan on a medium flame, add and roast the peanuts till they turn brown. Let them cool completely.
Remove the skin of the peanuts completely.
Grind the roasted peanuts and red chillies to a powder.
Add the sauteed carrot, onion, salt, tamarind and ginger and grind everything.
Add required water and grind to a paste.
Transfer the chutney to bowl and set aside.
Heat oil in a pan for seasoning.
Add the mustard seeds and urad dal and let them splutter.
When they are brown, add hing and curry leaves and turn off the flame.
Add the seasoned ingredients to the chutney and combine it.
Serve with idli or dosa.
Nutrition
Calories:
110
kcal
|
Carbohydrates:
8
g
|
Protein:
3
g
|
Fat:
8
g
|
Saturated Fat:
1
g
|
Sodium:
26
mg
|
Potassium:
210
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin A:
5445
IU
|
Vitamin C:
4
mg
|
Calcium:
27
mg
|
Iron:
1
mg