Carrot Chutney Recipe - Carrots ground with garlic and peanuts and tempered.

This recipe is contributed by Member Rupali Gurav.

Main Ingredients : Carrot ( गाजर ) , Garlic ( लहसुन )

Cuisine : Maharashtrian

Course : Pickle Jams Chutneys

Carrot Chutney

Hindi: gajar
If there is one vegetable that is truly a nutritional hero then it is bound to be the carrot. A goldmine of nutrients, this is the reason they can be even termed as worth the other ‘karat’ (as in gold)! Ranging in colours from orange, black, pink to red, yellow and white, this delicious vegetable is within the reach of rich and poor alike and is rightly called the universal root. The best role that this winter vegetable can play – chomp on one as it is an excellent snack!

For more recipes related to Carrot Chutney checkout Gajar Ka Murabba , Hot Sweet Vegetable Pickle , Gajar Mooli Gobhi Ka Instant Achar , Pickled Vegetables . You can also find more Pickle Jams Chutneys recipes like Tomato, Coconut mix Chutney, Gongura Pachadi, Tomato Chutney, Ginger Chutney. Or try out these recipes from Maharashtrian Cuisine like Double Decker Modak, Soorna Koot, Imliwale Aloo, Acharya Khichdi.

Carrot Chutney Recipe Card

Carrot Chutney
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Prep Time : 11-15 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Carrot Chutney

  • Carrot peeled seeded and grated 6 medium

  • Garlic 8-10 cloves

  • Peanuts powder 1/2 cup

  • Oil 1 teaspoon

  • Mustard seeds 1/2 teaspoon

  • Asafoetida a pinch

  • Curry leaves 2-3

  • Red chilli powder 1/2 teaspoon

  • Salt to taste

Method

Step 1

Grind carrots, garlic and peanuts to a coarse paste using sufficient water.

Step 2

Heat oil in a non stick pan. Add mustard seeds. Once they splutter, add asafetida, curry leaves and red chilli powder.

Step 3

Pour this over carrots, add salt and mix. Serve.

How to make Carrot Chutney

Step 1

Grind carrots, garlic and peanuts to a coarse paste using sufficient water.

Step 2

Heat oil in a non stick pan. Add mustard seeds. Once they splutter, add asafetida, curry leaves and red chilli powder.

Step 3

Pour this over carrots, add salt and mix. Serve.

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