Cooking Method :
Place a nonstick pan over the stove and keep the flame
on medium mode. Heat 2 tbsp of oil and splutter mustard seeds followed
by cumin seeds and handful of curry leaves. Now add 1/4 tsp of asafoetida
and chopped onions and continue to saute until the onions turn translucent.
Then add thinly 2 chopped green chillies along with chopped ginger, saute
the ingredients, make sure not to burn them. Add curry masala into the
recipe and grated coconut and continue to saute for 1-2 minutes. Finely
add grated carrot and fry for around 10 minutes until the raw smell disappears.
Once the carrot is almost cooked, mix in salt and curd. Simmer for around
five more minutes before switching off.
Carrot chutney is a perfect side dish for breakfast, lunch or dinner.