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Gajjar Chutney

Madhuri.Dixit's picture
Ingredients
  Sesame seeds 1 Tablespoon
  Coconut 1 Tablespoon, desiccated
  Vegetable oil 1 Teaspoon
  Carrot 2 Cup (32 tbs), grated
  Chilli powder 1⁄4 Teaspoon
  Sugar 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Lemon juice 1 Teaspoon
  Coriander 1⁄4 Cup (4 tbs), chopped (fresh)
Directions

1. Dry roast sesame seeds, coconut in non-stick trypan till light brown, allow to cool.
2. In dry spice grinder, grind roasted seeds, coconut to fine powder, keep aside.
3. Heat oil in non-stick trypan, add carrot, cook on low, stir constantly until carrot is crisp. Allow to cool.
4. Mix sesame coconut powder with carrot, chilli, sugar, salt and lemon juice in food processor, add 1-2 teaspoon water if chutney is too dry.
5. Remove from processor, place in bowl, adjust salt, chilli to taste.
6. Decorate with fresh coriander. Store in refrigerator. Lasts for 1 week, not suitable for freezing.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Grinding
Occasion: 
Diwali
Restriction: 
Vegetarian
Ingredient: 
Carrot
Preparation Time: 
25 Minutes
Cook Time: 
20 Minutes
Ready In: 
45 Minutes
Servings: 
6

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