Carrot Garlic Chutney
by Tarla Dalal
Added to 50 cookbooks
This recipe has been viewed 54337 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.
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