Carrot Chutney Recipe
A vegetarian Indian recipe with carrots (gajjar), dry red chillies, mustard seeds. Ready in 1h 30m, serves 6.
Curated byAarav Mehta🇮🇳
- 1
To begin with carrot Chutney, soak the dry red chillies and mustard seeds in just enough water for 1 hour or more
dry red chillies(8)mustard seeds(1 tablespoon)mustard seeds(1 teaspoon) - 2
Chop the carrots very finely (do not grate them)
carrots (gajjar)(3) - 3
Make a fine paste of the red chilly and mustard in a mixer grinder
mustard seeds(1 tablespoon)mustard seeds(1 teaspoon) - 4
Add 3/4th of the carrots and give it one quick blend
carrots (gajjar)(3) - 5
Do not make it into a paste
- 6
In a pan, heat the oil for tempering in a pan
- 7
Add mustard seeds and let it crackle
mustard seeds(1 tablespoon)mustard seeds(1 teaspoon) - 8
Add curry leaves and let it crisp up
-6 curry leaves(5) - 9
Once it is done, add the ground carrot and chopped carrot in the pan
- 10
Add 1/4 cup of water to the pan and add salt and jaggery and boil on a low flame, till the oil separates
jaggery(1 teaspoon)salt - to taste - 11
Once it is cooled down, store it in an air-tight jar
- 12
Serve Carrot Chutney with Kanchipuram Idlis, Phulkas or Neer Dosa
Nutrition Facts
Per serving
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Carrot Chutney Recipe
A vegetarian Indian recipe with carrots (gajjar), dry red chillies, mustard seeds. Ready in 1h 30m, serves 6.
Curated byAarav Mehta🇮🇳
Directions
12 steps- 1
To begin with carrot Chutney, soak the dry red chillies and mustard seeds in just enough water for 1 hour or more
dry red chillies(8)mustard seeds(1 tablespoon)mustard seeds(1 teaspoon) - 2
Chop the carrots very finely (do not grate them)
carrots (gajjar)(3) - 3
Make a fine paste of the red chilly and mustard in a mixer grinder
mustard seeds(1 tablespoon)mustard seeds(1 teaspoon) - 4
Add 3/4th of the carrots and give it one quick blend
carrots (gajjar)(3) - 5
Do not make it into a paste
- 6
In a pan, heat the oil for tempering in a pan
- 7
Add mustard seeds and let it crackle
mustard seeds(1 tablespoon)mustard seeds(1 teaspoon) - 8
Add curry leaves and let it crisp up
-6 curry leaves(5) - 9
Once it is done, add the ground carrot and chopped carrot in the pan
- 10
Add 1/4 cup of water to the pan and add salt and jaggery and boil on a low flame, till the oil separates
jaggery(1 teaspoon)salt - to taste - 11
Once it is cooled down, store it in an air-tight jar
- 12
Serve Carrot Chutney with Kanchipuram Idlis, Phulkas or Neer Dosa
About this recipe
A vegetarian Indian recipe with carrots (gajjar), dry red chillies, mustard seeds. Ready in 1h 30m, serves 6.
Nutrition Facts
Per serving (6 servings)
Rate this recipe
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