Carrot and Coconut Chutney

Recipe by
Total Time:
20 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Pickles-Chutneys Recipes. You may also want to try Dudhi (Bottlegourd) Peel Chutney, Banana Chutney, Sweet and Sour Ginger Sambal , Sambal Belacan

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  • 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

  • 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.