Carrot Garlic Chutney
by Tarla Dalal

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Home-made vegetable chutneys are a better option than store-bought sauces and dips, which tend to be highly salted.

Carrots subtly flavoured with garlic, chilli powder and lemon juice makes a mouth-watering accompaniment for diabetic friendly buckwheat pancakes.

This carrot garlic chutney is super healthy with ZERO sugar added to it. Garlic has been proven to lower cholesterol. The active ingredient allicin present in garlic aids in lowering blood pressure.

Carrots have the nutrient Beta Carotene which is a form of vitamin A, helps prevent deterioration of the eye as one gets older and prevents night blindness.

Carrot garlic chutney goes well with Spinach and Chana Kebab, Mint and Masoor Tikkis, Mooli Dumplings, Karela Tikkis and Hara Bhara Soya Tikkis.

See detailed step by step photos below of how to make Carrot Garlic Chutney at home.

Carrot Garlic Chutney recipe - How to make Carrot Garlic Chutney

For Carrot Garlic Chutney
1 cup thickly grated carrot
2 tbsp chopped garlic (lehsun)
2 tbsp chilli powder
1/4 tsp lemon juice
1 tsp oil
salt to taste

Method

To make carrot garlic chutney, grind the garlic, chilli powder, lemon juice and salt along with ¼ cup of water in a blender.
Pour into a bowl, add the carrots and oil and mix well.
Store the carrot garlic chutney refrigerated in an air-tight container and use as required.

Nutrient values (Abbrv) per tbsp