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Tangy Carrot Chutney Recipe

Tangy Carrot Chutney is a popular Indian Pickles and Chutneys
Author :
 
On :
Friday, 15 July, 2016
Category :
Vegetarian Recipe
Course :
Pickles and Chutneys Recipe
Cuisine :
Indian Recipe
Technique :
Grind Recipe
Difficulty :
Easy
Servings :
Serves 4
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • 3-4 - Carrots
  • 1/2 tsp - Fenugreek seeds
  • 1.5 tsp - Urad Dal
  • 6-8 - dry Red Chilli
  • 1/2 cup - grated Coconut
  • Salt
  • Tamarind - Lemon size
  • 1/2 tsp - Jaggery
  • How to Make Tangy Carrot Chutney:

    1. Clean and grate carrot.
    2. Heat the kadai, put 1 tsp of oil.
    3. Put fenugreek seeds, urad dal and fry till it becomes red.
    4. Put grated coconut, dry red chilli, grated carrots, tamarind.
    5. Fry for 10-15 mins until the raw smell of the carrots goes.
    6. While grinding, add jaggery and salt.
    7. Grind all the ingredients to a fine paste.
    8. Garnish the chutney with seasoning.





     

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