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Carrot Chutney

Chef.Graeme.Wood's picture
Ingredients
  Salt 1⁄4 Teaspoon
  Ground cloves 1 Pinch
  Cinnamon 1 Pinch
Directions

MAKING
In a small skillet, heat the oil over a medium flame.
When the oil is hot, add the mustard and fenugreek seeds and wait for them to splutter.
When the seeds pop, add the cloves and grated carrot and sauté the mixture, for 2 minutes.
Add lemon juice, honey and salt and sauté for another 1 minute till the carrot is soft and lost its moisture content.

SERVING
Dish out the carrot mixture into a small and sprinkle the ground cloves and cinnamon over it.
You can serve the chutney hot or chill it in the refrigerator before serving.
Serve as an accompaniment with rice, curry or Indian breads.

Recipe Summary

Difficulty Level: 
Very Easy
Channel: 
VeganLife
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Saute
Dish: 
Dry Curry
Restriction: 
Vegan, Vegetarian
Ingredient: 
Carrot
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
5 Minutes
Ready In: 
10 Minutes
Servings: 
2

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