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Carrot Garlic Chutney

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Adjust Servings:
600 g whole tender carrots
7 whole almonds
1/2 tsp green pods of cardamom
10 g red dry chilies
3 tsp salt to taste
1 clove garlic
1 and 1/3 cup plain white vinegar
20 g piece of ginger
350 g White sugar
50 g fresh raisins

Nutritional information

15 kcal
1.7 g
0.2 g
0.7 g
1.3 mg
0 mg

Carrot Garlic Chutney

  • Veg
  • 30 mins
  • Serves 5
  • Easy


How to make Carrot Garlic Chutney

  • Soak the almonds in water for one hour.
  • Cut the almonds into half and keep aside.
  • Shred the carrot into in a bowl.
  • Slice the garlic cloves and ginger and store it in different bowls.
  • Crush the green cardamom using a crusher.
  • To a pan on a moderate flame sprinkle some water.
  • Add shredded carrots, sliced garlic, and ginger to the pan. Turn the flame to minimum and keep stirring the mixture till the water is absorbed.
  • Add the other ingredients sugar, raisins, salt as required, soaked and split almonds, crushed cardamom seeds, red peppers, and white vinegar and toss gently.
  • Cook on a low flame till you get a consistent thick mixture.
  • Your carrot garlic chutney is ready.
  • Allow it to cool and then pour it into an air tight jar.


  • The orange color of the carrot is due to the presence of beta-carotene which transforms into Vitamin A.
  • Did you know that carrots can be of colors other than orange? Surprisingly they can also be white, red, yellow and purple.
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