Carrot Garlic Chutney
by Tarla Dalal
Added to 50 cookbooks
This recipe has been viewed 52686 times
Home-made vegetable chutneys are a better option than store-bought sauces and dips, which tend to be highly salted. Carrots subtly flavoured with garlic, chilli powder and lemon juice makes a mouth-watering accompaniment for buckwheat.
- Grind the garlic, chilli powder, lemon juice and salt along with ¼ cup of water in a blender.
- Pour into a bowl, add the carrots and oil and mix well.
- Store refrigerated in an air-tight container and use as required.
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.