Carrot Garlic Chutney ( Diabetic Recipe)
by Tarla Dalal
Added to 208 cookbooks
This recipe has been viewed 25731 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|
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.