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Carrot Chutney

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  Carrot 1⁄2 Kilogram
  Ginger 2 Teaspoon
  Blanched almonds 25 Gram, slit into halves
  Sugar 350 Gram
  Vinegar 1 1⁄2 Cup (24 tbs)
  Water 1 Cup (16 tbs)
  Red chili powder 1⁄2 Teaspoon
  Garlic 2 Clove (10 gm)
  Raisins 50 Gram
  Salt 4 Teaspoon
  Cardamoms 3⁄4 Teaspoon, crushed

1 Scrape the carrots using a vegetable peeler.
2 Grate the carrots, in a food processor or with a hand held grater.
3 Chop the garlic.
4 Cut the ginger into long strips.

5 In a deep pan, put the grated carrots, garlic and ginger and cook on a low heat until tender and dry.
6 Stir frequently.
7 Add in the vinegar, sugar, salt, cleaned raisins, almonds and crushed cardamoms and cook until it is a little thick.
8 Transfer in a clean jar and cover tightly.

9 Serve after 2 days.

Recipe Summary

Difficulty Level: 
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes

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Average: 3.9 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1962 Calories from Fat 125

% Daily Value*

Total Fat 15 g23%

Saturated Fat 1.3 g6.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 8129.6 mg338.7%

Total Carbohydrates 451 g150.3%

Dietary Fiber 20.7 g82.6%

Sugars 404.6 g

Protein 13 g26.8%

Vitamin A 1672.6% Vitamin C 61.3%

Calcium 30.8% Iron 24.1%

*Based on a 2000 Calorie diet

Carrot Chutney Recipe