Carrot and Coconut Chutney

Recipe by
Total Time:
20 minutes
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Pickles-Chutneys Recipes. You may also want to try Healthy Kohlrabi Kimchi, Best Stuffed Red Chilli Pickle, Easy Easy Ginger pickle

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How to Make Carrot and Coconut Chutney

  • Fry red chillies, dhania in a little oil and keep aside.
  • Heat a little oil in the same pan and fry grated carrots till raw flavour is lost.
  • Grind with fried ingredients, roasted peanuts, coconut, salt as required, garlic and coriander leaves to paste.
  • Heat a little oil and add mustard seeds.
  • Add ground chutney to the pan once mustard seeds start spluttering.
  • Now the chutney is ready.