Tangy Carrot Chutney

Recipe by
Total Time:
15-30 mins
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Grind Recipe
Difficulty: Easy

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 Tangy Carrot Chutney

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