Carrot peel-coriander-mint Thogayal | Carrot peel-coriander-mint chutney

She would throw in some peel remains, some leaves and some basic ingredients. She would grind it into a smooth paste and present it to us during lunch.

We ask, 'what is this made with'?

She would quietly say, 'Taste it and say how it is. I will tell that later'. We do as she says.

The taste is definitely different and goes well with the hot rice. We would finish eating it.

She would then mention, 'I used the remaining carrot peels, corainder stems, chayote peel and thrown in some curry leaves (as you usually keep them aside when eating)'.

Mothers definitely make it happen. And that's a secret.

That's how this chutney found its way from my mom. She would add things which we might probably throw away as waste and will still make it taste yum. Yes, just throw in some carrot or chayote peels to get some awesome chutney/thogayal which when paired with hot rice, you will keep eating the second time. 

In this chutney/thogayal, I have added carrot peels, some mint leaves and some coriander stalks and leaves as the main ingredient. You can also omit mint which do add the strong taste to this chutney; sticking to just carrot peels and coriander leaves/stalks. Also, add some curry leaves if you would like to incorporate that flavour.

Ingredients required:

coriander stems/leaves - a handful

carrot peel - outer peel of 1 carrot

Mint - a handful (or less if you don't need that strong taste)

urad dhal - 1.5 tbsp

puli - a pea size

salt - to taste

oil - 2 tsp

ginger - 2 tsp grated

mustard - to temper

coconut - 2-3 tbsp

curry leaves - optional

Red chillies (dried) - 4-5 (add more if you want spicy taste)

Recipe:

Take a pan and add some oil. Once the oil heats up, add the urad dal and red chillies. Roast them well until the urad dal turns a little brown. Next, add the mint leaves, coriander stalks/leaves and the carrot peels (Add the curry leaves if using them at this stage). Give it a good mix and add salt. 

Once they are a little cooked; add the coconut and tamarind. Turn off the heat and cover it. Keep it aside. Once it is cooled down, grind it into a paste (don't add too much water as it would make it runny). 

In the same pan, add the remaining oil along with mustard seeds. Let it splutter. Add it to the chutney and mix it well. Adjust the salt as per your liking. 

Some recommendations for using this chutney:

- hot rice along with a generous serving of ghee

- dosai/idly 

- bread (even toasted)