Carrot Garlic Chutney ( Diabetic Recipe)
by Tarla Dalal
Added to 209 cookbooks
This recipe has been viewed 26213 times
Carrots, garlic, chilli powder and lemon juice are combined to make a tasty accompaniment for rotis, parathas or a spread for sandwiches. Carrots are rich in fibre and vitamin a and the garlic is good to control the sugar and cholesterol levels in the blood. This chutney can be stored if refrigerated for upto a week. Enjoy this chutney with hot bajra turnovers.
- Sprinkle ½ teaspoon of salt on the grated carrots and leave aside for 30 minutes. Drain out the juice.
- Grind the garlic, chilli powder, lemon juice and the remaining ½ teaspoon of salt along with ¼ cup of water to a fine paste in a blender or a mortar and pestle.
- Combine the carrots, garlic paste and oil in a bowl and mix well.
- Serve immediately.
- The chutney will stay well if refrigerated for upto 4 days.
Nutrient values per tablespoon
|Amt|| 14 gm|
|Energy|| 13 kcal|
|Protein|| 0.1 gm|
|Cho|| 1.4 gm|
|Fat|| 0.7 gm|
|Vit-A|| 244.0 mcg|
|Vit-C|| 0.7 mg|
|Calcium|| 10.6 mg|
|Iron|| 0.1 mg|
|F.Acid|| 1.9 mcg|
|Fibre|| 0.2 gm|
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