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Carrot Chutney Recipe
|Blanched almonds||25 Gram, slit into halves|
|Vinegar||1 1⁄2 Cup (24 tbs)|
|Water||1 Cup (16 tbs)|
|Red chili powder||1⁄2 Teaspoon|
|Garlic||2 Clove (10 gm)|
|Cardamoms||3⁄4 Teaspoon, crushed|
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
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.