Carrot redcurrant thogayal (chutney)

This is the third recipe using redcurrants that I’ve tried. My overwhelming impression of these gloriously pretty little berries is that they’re enamel-shrivellingly sour. Lemons and limes have nothing on them. They don’t appear to have a flavour of their own, except for the sourness – did I say they’re sour? – which I might have mentioned before. A few times, even.


But used in judicious amounts as a souring ingredient, the redcurrant thokku I made as my first redcurrant recipe really came into its own. I’d been wanting to try a carrot thogayal recipe which I’d marked a few months ago, and instead of using tamarind paste, I added two tsp of the redcurrant thokku to, if I may say so myself, brilliant effect. If you don’t have redcurrant thokku, don’t worry – just cook 2 tsp redcurrants until the berries soften and break down, before adding your grated carrot, and all will be fine.


The redcurrant-carrot thogayal stays good for only a couple of days at room temperature. I didn’t refrigerate it, so I don’t know its shelf life when stored in the fridge. But acting on the general rule of thumb for thogayals, which is that refrigeration does not improve the taste any, I’ll go out on a limb and say it’s best to make the thogayal in small amounts and use it up while it’s fresh.


Recipe for: Carrot redcurrant thogayal





Ingredients:


1 cup carrots, grated





1 small tomato, chopped/2 heaping tbsp roasted tomatoes
2 small onions, sliced thin
2 tbsp redcurrants/2 tsp redcurrant thokku
1 tbsp urad dal
1/4 tsp asafoetida powder
1/4 tsp saunf (fennel) seeds
5-6 dried red chillies - or to taste
2-3 fresh green chillies (optional)
2 cloves garlic, chopped
3 tsp oil
10-12 fresh or frozen curry leaves
a big handful of fresh coriander leaves
Salt to taste


Method:


1. Heat the oil and add the asafoetida powder, turmeric powder, urad dal, red chillies, fennel seeds, garlic and curry leaves.





Fry till the dal turns golden and the red chillies are a darker shade of red.


2. If you are using raw redcurrants, add them now and cook them on medium high heat until they break down - about 5-7 minutes.


3. Add the sliced onions and fry till they start to become soft and translucent.





4. Now add the chopped/roasted tomatoes and stir them in, and let cook for 3-4 minutes till they become mushy.





5. Add the grated carrots along with the green chillies and mix well.





6. If you're using redcurrant thokku, add it now and mix in.





7. Let the carrots cook for 5 minutes or so, until they become soft. Then add the coriander leaves and mix in.





8. Let the cooked mixture cool completely, then grind to a coarse consistency. You will not need any added water. Add salt to taste and mix well. Serve with plain cooked rice, dal and a vegetable curry. Or serve as a side for dosas, idlis and so on, and to make sandwiches.

RECIPE: CARROT REDCURRANT THOGAYAL


Ingredients:


1 cup carrots, grated
1 small tomato, chopped/2 heaping tbsp roasted tomatoes
2 small onions, sliced thin
2 tbsp redcurrants/2 tsp redcurrant thokku
1 tbsp urad dal
1/4 tsp asafoetida powder
1/4 tsp saunf (fennel) seeds
5-6 dried red chillies - or to taste
2-3 fresh green chillies (optional)
2 cloves garlic, chopped
3 tsp oil
10-12 fresh or frozen curry leaves
a big handful of fresh coriander leaves
Salt to taste


Method:


1. Heat the oil and add the asafoetida powder, turmeric powder, urad dal, red chillies, fennel seeds, garlic and curry leaves.
Fry till the dal turns golden and the red chillies are a darker shade of red.
2. If you are using raw redcurrants, add them now and cook them on medium high heat until they break down - about 5-7 minutes.
3. Add the sliced onions and fry till they start to become soft and translucent.
4. Now add the chopped/roasted tomatoes and stir them in, and let cook for 3-4 minutes till they become mushy.
5. Add the grated carrots along with the green chillies and mix well.
6. If you're using redcurrant thokku, add it now and mix in.
7. Let the carrots cook for 5 minutes or so, until they become soft. Then add the coriander leaves and mix in.
8. Let the cooked mixture cool completely, then grind to a coarse consistency. You will not need any added water. Add salt to taste and mix well. Serve with plain cooked rice, dal and a vegetable curry. Or serve as a side for dosas, idlis and so on, and to make sandwiches.