Carrot Chutney – – Koosmali

Rating: 3.00 / 5.00 (2 Votes)

Total time: 45 min

For 6-8 people:


This chutney is very popular in the south and southwest of India. Instead of grated carrots, you can also take cucumbers. Briefly steam the carrots to make them taste more pleasant.

Rinse, scrape and dry carrots. Grate or cut into narrow strips.

Heat usli ghee in a frying pan and carefully add the mustard seeds. Provide a lid as the mustard seeds will crack when they get into the hot fat. Once they have turned gray, mix in chilies and then grated carrots on the spot. Saute for about 5 min, stirring constantly. Take off the heat. Sprinkle chutney with salt. Cool slightly and transfer to a small serving bowl. Top cilantro stalks or carrot leaves with grated carrots. Cover and refrigerate.

Remove cilantro stalks or cari leaves before serving.

Season with salt. Mix through the grated carrots and bring to the table. Note: This chutney can be prepared several hours in advance and refrigerated until ready to serve.

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