Garjar Am
Shredded Carrot with Mango
Pat Chapman's Curry Club Indian Vegetarian Cookbook
This is a simple and effective Gujarati chutney, combining sour and sweet tastes.
Makes
enough for 4
Ingredients
3 or 4 large carrots
flesh of 1/2 mango, chopped
2 tablespoons tamarind purée
juice of 1 lemon
1/2 teaspoon mustard seeds
1-2 teaspoons brown sugar
aromatic salt to taste
Method
Wash and scrape the carrots, then shred them using a grater or a food processor.
Mix the remaining ingredients together, adding enough water to make a runny liquid mixture.
Combine it with the carrots, mixing well so that all the carrot is covered with the liquid. Add the salt to taste.
Place in a serving bowl and put in the refrigerator for at least 6 hours (maximum 24 hours).
Serve when ready.
Find this, and other delicious recipes in Pat Chapman's Curry Club Indian Vegetarian Cookbook
