Carrot N Ginger Chutney

The orange-colored taproot of the carrot contains a high concentration of beta-carotene. Beta-carotene is a substance that is converted to vitamin A in the human body. Beta-carotene is also a powerful antioxidant effective in fighting against some forms of cancer, especially lung cancer.Carrots are also a very good source of dietary fiber, vitamin C, vitamin K...Used for thousands of years to ease digestive complaints and nausea, among numerous other ailments, ginger has attracted the attention of numerous researchers throughout the world, they r used in chinese medicines as well as in ayurvedic medicines..this chutney was one of my mom's speciality n i used to prepare them often..here comes the recipe for this healthy chutney..

1cup Grated Carrot
2tbsp Grated ginger
3nos Dry Red chillies
1no Tamarind (blueberry size)
1/4tsp Mustard seeds
1/4tsp Urad dal
3nos Curry leaves
Salt
Oil

Heat a tsp of oil n stir the grated carrot until they turns tender...now add another tsp of oil n fry the red chillies, ginger pieces n tamarind..n keep aside..let them cool...

Grind already fried spices with cooked carrot with enough salt into bit coarse paste...heat oil in a pan, add the mustard seeds, urad dal n curry leaves, let them splutters.. add immediately the grounded paste n stir them for a while..put off the stove..

Serve them hot with Sambar rice, Idly n Dosais...Yummy n bit tangy chutney.