This is another versatile chutney that is a great accompaniment to Dosa, Idlis or even Bread Sandwiches. There is a slight twist on the regular tomato chutney as this has its own fresh ground spices that render a unique taste. It`s a tasty spread and I have used it in my Colourful Stuffed Dosa Rolls. I`ve also added a spoon of flax powder for added fiber.

INGREDIENTS:

2 Ripe Tomatoes.

1-2 carrots

A small sprig of corriander leaves.

A spoon of sambar powder.

Roast in Oil and Powder:

2 spoons of urad dhal.

2 spoons of bengal gram.

2 red chillies.

4-5 curry leaves.

PREPARATION:

• Chop the tomato and carrot in to slices and set aside.
• Allow the powdered spices in the mixer to cool.
• In a kadai, add a spoon of oil and when hot, add mustard and curry leaves and immediately the slices tomato and carrot pieces.
• Add required quantity of salt, turmeric, hing, a spoon of flax powder, and a spoon of sambar powder and allow to cook till mushy. Allow to cool.
• Grind the tomato carrot mush, along with the spices and a bunch of cilantro leaves to a chutney consistency. There would be no need to add water, as the  tomato already releases water when cooked.
• For added flavour, grind with a spoon of coconut milk. Another option is to use Onions.
• Tomato Carrot Chutney can be served with Colourful Stuffed Dosa Rolls.

This is another of my entry for FIC-Orange the brainchild of SunshineMoms and hosted by Aparna of MyDiverseKithchen.