Ingredients
0
Instructions
Cooking Steps
Step 1: To begin with carrot Chutney, soak the dry red chillies and mustard seeds in just enough water for 1 hour or more
Step 2: Chop the carrots very finely (do not grate them)
Step 3: Make a fine paste of the red chilly and mustard in a mixer grinder
Step 4: Add 3/4th of the carrots and give it one quick blend
Step 5: Do not make it into a paste
Step 6: In a pan, heat the oil for tempering in a pan
Step 7: Add mustard seeds and let it crackle
Step 8: Add curry leaves and let it crisp up
Step 9: Once it is done, add the ground carrot and chopped carrot in the pan
Step 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
Step 11: Once it is cooled down, store it in an air-tight jar
Step 12: Serve Carrot Chutney with Kanchipuram Idlis, Phulkas or Neer Dosa
Community Reviews & Results
Yashika Kumar Deshmukh
"Tried making this last night, and I'm really happy with how easy and practical it was to prepare. It requires minimal preparation time, which is ideal for a fast-paced routine. Will definitely keep this in my regular rotation. (Ref #418)"
Kavya Kumar Malhotra
"Including this in my weekly meal plan, and Carrot Chutney Recipe fits my dietary needs perfectly without feeling like compromise food. It has just the right amount of seasoning to keep things light yet tasty. Giving this five stars for ease of prep and fantastic taste!"
Suresh Lata Bhatia
"Including this in my weekly meal plan, and Carrot Chutney Recipe has quickly become a household favorite. It requires minimal preparation time, which is ideal for a fast-paced routine. Will be making this again very soon."
Gaurav Nath Rao
"My dietitian recently added this to my plan, and my entire family thoroughly enjoyed every bite. The clean ingredients made a noticeable difference in overall freshness. Will definitely keep this in my regular rotation."