Carrot Chutney Recipe

Name: Carrot Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cup grated carrots; 1 cup grated coconut; 2 green chilies, chopped; 1 tomato, chopped; 3 red chilies; 2 tbsp. oil; 1 tbsp. finely chopped coriander leaves; 1/2 tbsp. black g. dal; Salt, to taste; 1/4 tsp. mustard seeds; 1 dash asafoetida

Servings: persons

1-1/2 cup grated carrots
1 cup grated coconut
2 green chilies, chopped
1 tomato, chopped
3 red chilies
2 tbsp. oil
1 tbsp. finely chopped coriander leaves
1/2 tbsp. black g. dal
Salt, to taste
1/4 tsp. mustard seeds
1 dash asafoetida

1
Heat 1 tbsp oil in a pan, fry the grated carrots and chopped green chilies until they are cooked.
2
Add tomato and fry till it gets soft.
3
Remove from pan and allow it to cool.
4
Heat 1/2 tbsp of oil in another pan, fry red chilies and black gram dal until the dal turns light brown in color.
5
Let it cool.
6
Grind coconut, salt, fried items and the carrot-tomato mixture into a smooth paste adding 3 quarter cup of water.
7
Heat remaining oil, fry mustard seeds and asafoetida until they splutter.
8
Remove and pour into the chutney and garnish with cilantro leaves.

kcal

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1-1/2 cup grated carrots, 1 cup grated coconut, 2 green chilies, chopped, 1 tomato, chopped, and more.

Yes, Carrot Chutney falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Carrot Chutney

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