Carrot greens chutney

My kids love chutney with their dosas, and I wanted to include something healthy and low waste. Whenever I get whole carrots, I chop off the greens, roughly chop them, and freeze. I don’t always know what to do with them, but this idea will be a go-to from now on!

A small number of people are allergic to carrot greens (if you have a carrot allergy, definitely avoid) so you may want to test this out first before making a big batch. If it works for you and your household, it’s a great way to use up what is otherwise waste plus get your greens!

For similar recipes and more info:

http://www.thelastcookie.ca/carrot-greens-chutney/
https://cookingwithloveandspices.com/2020/05/23/carrot-tops-coriander-chutney/

My version, though is more a traditional South Indian version:

Carrot Greens Chutney

– 1tbsp oil
– 1 tsp mustard seeds
– 1 tsp urad dal
– 1tsp cumin

– a few curry leaves

– a pinch asafoetida

– handful coconut flakes

– 2 handfuls carrot greens (I used frozen)- salt to taste
– 1/4 jalapeno (include more, and seeds if you want it spicy!)

– handful of coriander

Heat oil. Add mustard seeds and wait until they splutter. Add dal, cumin, curry leaves, and asafoetida. Add coconut and saute lightly. Add carrot greens and saute. Put all in a blender, add jalapeno, coriander and salt to taste, adding water as needed to make a smooth paste.

Serve with dosas, idlis, or on bread or crackers. Try it with almost anything savory!