Enjoy the simple spicy and tangy carrot amla chutney.
1 carrot chopped
2 amla/gooseberry chopped (fresh, frozen or dried)
½ cup mint leaves
curry leaves handful (optional)
½ tsp ginger
2 chopped green chilli
1 tbsp oil
½ tsp mustard seeds
½ tsp cumin seeds
1 tsp black gram/urad dal
1 dried red chilli
1/8 tsp asafoetida
Few curry leaves
1-2 tbsp oil
Heat 1 tbsp oil in a kadai and add chopped ginger and green chilli.
Add carrot and sauté for 5 minutes, add amla pieces and fry for 1 minute or so.
Remove from flame and allow it to cool.
Blend these ingredients along with mint, curry leaves and salt to a smooth consistency. Add a little water if required for grinding.
For tempering: Heat 1 tbsp oil in the same pan. When hot add asafoetida, mustard seeds, cumin seeds, dried red chilli, urad dal and curry leaves.
Add the tempering to chutney. Serve with steamed rice or chapati.
Notes: If you have dried amla, soak them for an hour in warm water and use.