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Carrot Chutney

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Adjust Servings:
100 gm carrots--finely chopped
2 green chillies
1/2 cup chopped coconut
5 gm ginger
1/2 tbsp cumin seeds
1 chopped onions
1 tsp roasted chana dal
to taste salt
2 tbsp tamarind paste or lemon juice
1 sprig curry leaves
1/2 tsp Mustard seeds
a pinch asafetida powder
2 tbsp cooking oil

Carrot Chutney

  • Veg
  • Vegan
  • 25 mins
  • Serves 4
  • Easy


Carrot Chutney

  1. Soak tamarind in a cup of hot water for 20 minutes.
    Knead the tamarind to enable tamarind pulp to mix with water, strain tamarind water into a cup.
  2. Drizzle oil in a pan over medium flame, roast chana dal with coconut and onion and transfer to a blender, followed by green chilis and ginger, blend smooth and transfer to a bowl.
  3. Heat the pan again and add some oil. When the oil starts to give out smoke, splutter mustard, cumin, curry leaves and asafetida and garnish over the chutney.


  • Carrots can be found in various colors, including black, purple, white, yellow, and red!
  • Purple carrots get their color from a pigment called anthocyanin.
  • The greens of the carrot plant are also edible and can be eaten as a leafy vegetable.
  • The carrot is essentially a taproot!
  • China dominates the world’s carrot production, followed by Russia and the United States; about 45% of the world’s carrots comes from China.
  • High intake of carrots can cause your palms and soles to turn orange!

Health Benefits

  • Carrots have ample amounts of vitamin A, which improves eyesight and reduces disease
    associated with eyesight.
  • Carrots help control cholesterol, thereby reducing risk of clog arteries and heart
  • Carrots contain potassium, which keeps blood pressure in check.
  • Carrots are rich in fiber, which aid digestion and help maintain health of the intestines.
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