How long does it take to make Carrot Chutney Recipe?

The total time to make Carrot Chutney Recipe is 90 minutes. Preparation takes 75 minutes and cooking takes 15 minutes.

How many servings does this Carrot Chutney Recipe recipe make?

This recipe makes 6 servings of Carrot Chutney Recipe.

What type of cuisine is Carrot Chutney Recipe?

Carrot Chutney Recipe is a Indian dish from the Indian Chutney Recipes category.

Carrot Chutney Recipe

Name: Carrot Chutney Recipe
Prep time: 75 min
Cook time: 15 min
Total time: 90 min
Yield: 6
Cuisine: Indian
Ingredients: 3 Carrots (Gajjar); 8 Dry Red Chillies; 1 tablespoon Mustard seeds (Rai/ Kadugu); 1 teaspoon Jaggery; Salt to taste; 1 tablespoon Oil; 1 teaspoon Mustard seeds (Rai/ Kadugu); 5-6 Curry leaves

Madhuri Aggarwal

January 10, 2017

1647 Ratings

Carrot Chutney Recipe - Recipe image with step-by-step cooking instructions

Time:Prep: 1h 15m|Cook: 15 M|Total: 1h 30min

Makes:6 Servings

Meal:Side Dish

Cuisine:Indian

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.

Serve Carrot Chutney with Kanchipuram Idlis, Phulkas or Neer Dosa.

If you like this recipe, you can also try:

Serve Carrot Chutney with Kanchipuram Idlis, Phulkas or Neer Dosa.

If you like this recipe, you can also try:

Ingredients

For tempering

3 Carrots (Gajjar)

8 Dry Red Chillies

1 tablespoon Mustard seeds (Rai/ Kadugu)

1 teaspoon Jaggery

Salt, to taste

1 tablespoon Oil

1 teaspoon Mustard seeds (Rai/ Kadugu)

5-6 Curry leaves

Instructions for 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.

Serve Carrot Chutney with Kanchipuram Idlis, Phulkas or Neer Dosa.