Carrot Chutney Recipe
This Andhra style Carrot Chutney is a spicy sweet chutney and is a twist to the usual chutneys. Chutney adds a taste to your dish and therefore, you should try this Carrot Chutney which is tasty and healthy at the same time.
If you like this recipe, you can also try:
- 3 Carrots (Gajjar)
- 8 Dry Red Chillies
- 1 tablespoon Mustard seeds
- 1 teaspoon Jaggery
- Salt , to taste For tempering
- 1 tablespoon Sunflower Oil
- 1 teaspoon Mustard seeds
- 5-6 Curry leaves
How to make Carrot Chutney Recipe
To begin with carrot Chutney, soak the dry red chillies and mustard seeds in just enough water for 1 hour or more.
Chop the carrots very finely (do not grate them). Make a fine paste of the red chilly and mustard in a mixer grinder. Add 3/4th of the carrots and give it one quick blend. Do not make it into a paste.
In a pan, heat the oil for tempering in a pan. Add mustard seeds and let it crackle.
Add curry leaves and let it crisp up. Once it is done, add the ground carrot and chopped carrot in the pan.
Add 1/4 cup of water to the pan and add salt and jaggery and boil on a low flame, till the oil separates.
Once it is cooled down, store it in an air-tight jar.