Carrot Chutney

Today I had planned to make dosa for Breakfast, When I was thinking for some  sidesdish for these dosas , I remembered seeing carrot chutney in a cookery show. I had bought lots of carrots the previous day , so I planned to do this carrot chutney for dosas. This chutney became a hit in my house. My husband couldnt believe that the chutney was made with carrot.

Ull Need :

1. Carrot - 2
2. Urud dhall - 1 tblsp
3. Red chilies - 2 or 3
4. Tamarind - 1 small piece
5. Salt to taste
6. Oil - 2 tsp

Method :

1. Grate carrots in a grater and keep it aside
2. Heat oil in a pan and add urud dhall and red chillies
3. Once the dhall changes its colour ,transfer to a plate and allow it to cool.
4. Now in the same pan jus fry the grated carrotfor 2 min in the remaining oil
5. Add the tamarind give a mix and add it to the dhall
6. Once it cools add salt and grind it in a mixie.
7. Your carrot chutney is ready

Tomato Chutney (Without onion)

This is one chutney which can be done on festival days. This tomato chutney goes well with idly, pongal, dosa and chapathi also. So this is easy all in all chutney.

Ull Need :

1. Tomatoes - 3
2. Thur dhall - 1 tblsp
3. Red chilly - 2 or 3
4. Asafoetida
5. Salt
6. Oil
7. Coriander leaves

Method : 

1. Heat Oil in a kadai and add thur dhall and red chillies.
2. Fry till it becomes golden brown and transfer it to a small plate or bowl.
3. Keep the kadai in the stove add oil if necessary and add cut tomatoes.
4. Saute for few min and add asafoeteda and needed salt.
5. Transfer to the plate in which you have kept the dhall.
6. Allow it to cool.
7. Add coriander leaves and grind well
8. Your chutney is ready and can be served with any main dish on festival days also.