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Carrot Chutney

Here we go with another archive picture and I am nearly getting down to the last bit. You can either grate the 1 bag of baby carrots or 4 large carrots peeled and cut in to 4 sections. ‘To grate them use a food processor with the gater on top of the disk or better yet steam them in an intant pot by adding 3 cups of water and placing a steamer basket inside the inner lining that has the water in it and place your vegetables inside the steamer basket. Select steam and start and then start the external timer for 10 minutes. The carrots should be fork tender and not mushy. Select cancel to turn off instant pot cooker and carefully remove steamer basket while wearing pot holders. Empty the remaining water and dump the water from the condensation collector. Add the steamed carrots to the inner lining of the cooker and then remove the inner lining and using a potato masher mash the steamed carrots if you are cooking them.

Set them aside by placing the inner lining back inside the cooker base and place the glass lid over the top. Now by using a wok on stovetop on high heat add either 1 oz of peanut, corn, canola or vegetable oil. On top of this add either coconut or mustard oil and let it get hot and add 1 pinch each of mash ki dal, black urad ki dal split, green moong ki dal split, yellow moong ki dal, toor dal, chana ki dal, masoor ki dal which the rest are split too and roast them until they turn golden brown and add this to mortar and pestle while making sure you do not add the oil along with the dal and grind in to a powder. Set this aside for now and add 1 pinch each of hing, pink salt 1 whole round red chili, long red chili or Kashmiri chili crumbed, 1 pinch each of cumin seeds, mustard seeds, kalounji or fenugreek seeds, 2 curry leaves and let the seeds crackle. Add contents of mortar and pestle, 1 onion or shallot cut in to tiny half moon slices and cook until they are brown, 1 small marble size pinch of tamarind, 1 small piece of ginger crushed, 2 garlic cloves chopped and cook until soft then add the cooked mashed carrots or grated carrots. Stir and add 1 pinch each of red chili powder, tumeric. If adding grated carrots then you have to cook this too for 5 minutes. If using steamed and mashed carrots then you can just stir and shut heat off and you are done. This is great to eat with pakora, dosa, idli or even samosa.

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