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Ruchik Randhap

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April 1, 2010

Carrot Garlic Chutney

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Carrot Garlic Chutney

Carrot garlic chutney is a nutritious chutney that can be put together in minutes and tastes wonderful as an accompaniment to idli and dosa or even rice
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Course: Accompaniment
Cuisine: Indian
Keyword: 15min, Carrot, Chutney, Garlic, Gluten Free, Vegan
Calories: 21kcal
Author: Shireen Sequeira

Ingredients

  • 1 cup grated carrot 1 medium sized carrot is enough to make chutney that serves 2 people
  • 1 tbsp garlic chopped (i used abt 4-5 cloves)
  • 1/2 tsp plain chilli powder
  • 1 tsp lemon juice
  • 1/2 tsp oil
  • Salt to taste

Instructions

  • Grind the garlic, chilli powder, lemon juice & salt to a fine paste
  • Combine the carrots, garlic paste oil & serve with Ragi Dosas

Nutrition

Nutrition Facts
Carrot Garlic Chutney
Amount per Serving
Calories
21
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
0.1
g
1
%
Trans Fat
 
0.003
g
Polyunsaturated Fat
 
0.2
g
Monounsaturated Fat
 
0.3
g
Sodium
 
27
mg
1
%
Potassium
 
117
mg
3
%
Carbohydrates
 
4
g
1
%
Fiber
 
1
g
4
%
Sugar
 
2
g
2
%
Protein
 
0.5
g
1
%
Vitamin A
 
5420
IU
108
%
Vitamin C
 
3
mg
4
%
Calcium
 
15
mg
2
%
Iron
 
0.2
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer

The nutritional values are only indicative.

Tried this recipe?Please leave a comment & rate the recipe below or share a photo on Instagram and tag me @ruchikrandhap
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Filed Under: All Posts, Chutneys Dips & Sauces Tagged With: Carrots, Chutneys, Chutneys Without Coconut, Garlic

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Comments

  1. Diana says

    April 17, 2020 at 10:07 pm

    Hi Shireen,
    I would like to try this recipe, but have a clarification. The recipe states grated carrot to be mixed with garlic paste and oil. Do the carrot needs to cooked? Or is it raw grated ones to be mixed?
    Thanks!

    Reply
    • Shireen Sequeira says

      April 18, 2020 at 4:47 pm

      Hi Diana,

      Yes, I have added the carrots raw to maximize the benefits of eating raw foods, but if you like you can fry the carrots in a bit of oil or ghee before mixing in the rest of the ingredients and serve

      Reply

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Hi, I am Shireen Sequeira, a food blogger with a passion for exploring different cuisines and cultures. Having lived in several cities across the world, including Mangalore, Bangalore, Mumbai and Dubai, I have developed a deep appreciation for the unique flavours and ingredients that each place has to offer.

My blog Ruchik Randhap is a reflection of my love for food, travel, photography and storytelling. Through my posts, I take my readers on a culinary journey, sharing my experiences of discovering new dishes, meeting home cooks, local chefs and food artisans, and uncovering the rich history and traditions behind Mangalorean recipes and the diverse world of international cuisine.

Whether you're a seasoned foodie or just starting to explore the world of gastronomy, I hope that my blog offers something for everyone. So why not join me on my culinary adventures and discover the world one recipe at a time!

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