International Vegetarian Union (IVU)
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Recipes Around the World International Vegetarian Union
Vegan Indian Recipes - Chutneys, Relishes and Spices
Contributed by Vegetarians and Vegans from around the world
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Carrot Chutney
from: amanda

  • Carrots - 1-1/2 (medium ones)
  • Coconut - 1 cup
  • Green chilli - 1
  • Tomato - 1
  • Dry red chillies - 3
  • Oil - 2 tablespoons
  • Coriander leaves - 1 tablespoon
  • Black gram dhal - 1/2 tablespoon
  • Salt - 3/4 teaspoon
  • Mustard seeds - 1/4 teaspoon
  • Hing powder - a pinch
Grate the carrots. Chop the coriander leaves finely. Chop green chilli and tomato. Heat one tablespoon of oil in a pan and fry the carrot and green chilli till they are cooked. Add tomato and fry till it gets soft. Remove from pan and allow it to cool.

Heat half a tablespoon of oil in a clean pan and fry the red chillies and black gram dhal till the dhal turns light brown in colour. Let it cool.

Grind coconut, salt, the fried items, and the carrot - tomato mixture into a smooth paste adding three quarter cup of water. Heat the remaining half a tablespoon of oil and add the mustard seeds and hing powder. When the mustard splutters, pour into the chutney - when cold. Serve this colourful chutney garnished with coriander leaves