Carrot/Beetroot Chutney

Ingredients

Carrot – 3 Nos. / Beetroot – 3 Nos.

Dry red chillies – 5 Nos.

Green Chillies – 2 Nos.

Medium/Big Onion – 2 Nos.

Tomato – 2 Nos.

Salt – to taste

Tamarind juice – to taste

Tempering

Mustard

Oil – 1 tablespoon

Curry Leaves

Method

a) Grate the carrot or beetroot.

b) Cut the onions, tomato into cubed pieces.

c) Fry the carrot/beetroot, onions, tomato, red chilli & green chillies with little oil until it loses raw smell.

d) Fine grind all items with tamarind juice, salt.

e) Add tempering, and then fry the ground mixture until it starts to separate from the pan.