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Carrot and Coconut Chutney Recipe

Carrot and Coconut Chutney is a popular Indian Pickles and Chutneys
Author :
On :
Friday, 13 May, 2016
Category :
Vegetarian Recipe
Course :
Pickles and Chutneys Recipe
Cuisine :
Indian Recipe
Technique :
Shallow Fry Recipe
Difficulty :
Servings :
Serves 4
Rated 4 based on 100 votes


  • 1.5 cup - grated fresh Carrot
  • 1/2 cup - grated Coconut
  • 1 tsp - roasted Peanuts
  • 10 - Red Chillies
  • 1 - Garlic
  • 2 tsp - Dhania
  • 1/4 tsp - Mustard Seeds
  • Coriander leaves as required
  • Oil to fry
  • salt to taste
  • How to Make Carrot and Coconut Chutney:

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


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