Carrot Chutney (Recipe In Hindi)
A vegetarian Indian recipe with carrots, mustard, good. Ready in 1h 30m, serves 6.
Curated byAarav Mehta🇮🇳
Instructions
14 steps- 1
To make carrot chutney, first soak dry red chillies and mustard seeds in water for 1 hour as per the experiment
mustard(1 tablespoon)dry red chillies(8)mustard(1 teaspoon) - 2
Finely chop the carrots
carrots(3) - 3
Now put the soaked chilli and the mustard in a mixer grinder and grind it
mustard(1 tablespoon)mustard(1 teaspoon) - 4
Add 3/4 carrots and grind it
carrots(3) - 5
Do not make paste, keep it rough
- 6
Take it out in a bowl
- 7
Now heat oil in a small pan for tempering
oil(1 tablespoon) - 8
Add mustard seeds and let it cook for 10 seconds
mustard(1 tablespoon)mustard(1 teaspoon) - 9
Now add curry leaves and after 10 seconds add the ground mixture and the remaining carrots
carrots(3)curry leaves(6) - 10
Add 1/4 cup of water, salt and jaggery
salt - as per taste - 11
Let it cook for 5 to 7 minutes
- 12
Turn off the gas and allow it to cool
- 13
Serve or store in air tight container
- 14
Serve this carrot sauce with Kanchipuram idli, masala dosa or any other dosa for breakfast
Rate this recipe
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Carrot Chutney (Recipe In Hindi)
A vegetarian Indian recipe with carrots, mustard, good. Ready in 1h 30m, serves 6.
Curated byAarav Mehta🇮🇳
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Directions
14 steps- 1
To make carrot chutney, first soak dry red chillies and mustard seeds in water for 1 hour as per the experiment
mustard(1 tablespoon)dry red chillies(8)mustard(1 teaspoon) - 2
Finely chop the carrots
carrots(3) - 3
Now put the soaked chilli and the mustard in a mixer grinder and grind it
mustard(1 tablespoon)mustard(1 teaspoon) - 4
Add 3/4 carrots and grind it
carrots(3) - 5
Do not make paste, keep it rough
- 6
Take it out in a bowl
- 7
Now heat oil in a small pan for tempering
oil(1 tablespoon) - 8
Add mustard seeds and let it cook for 10 seconds
mustard(1 tablespoon)mustard(1 teaspoon) - 9
Now add curry leaves and after 10 seconds add the ground mixture and the remaining carrots
carrots(3)curry leaves(6) - 10
Add 1/4 cup of water, salt and jaggery
salt - as per taste - 11
Let it cook for 5 to 7 minutes
- 12
Turn off the gas and allow it to cool
- 13
Serve or store in air tight container
- 14
Serve this carrot sauce with Kanchipuram idli, masala dosa or any other dosa for breakfast
Rate this recipe
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