Tangy Carrot Chutney

Recipe by
Total Time:
15-30 mins
Serves: 4
Nutrition facts:

240 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 Sambal Belacan , Prawn Chutney, Kohlrabi Kimchi, Chettinad Thengai Chutney

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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

  • 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.

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