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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



India is a land of diverse cultures that are marked with widely varying languages, attire, food habits and traditions. The culinary choices are as diverse as the people. Thus, the country is rich in the preparations of condiments that go with the regional preferences of food with their abundant variants. The carrot and garlic chutney is one such innovative dip that is prepared in various methods across the country. It makes a refreshing accompaniment to main course chicken and similar dishes.

Health Benefits

Both carrots and garlic is a powerhouse of elements that provide multiple health benefits. Some of the few are:

  • Carrots prevent eye diseases.
  • Carrots reduce the risk of cardiovascular diseases.
  • Carrots help in weight loss.
  • Garlic is a blood purifier.
  • Garlic gives relief from cold and flu.
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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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