Carrot garlic chutney

imageThis week just flew by because firstly it started on Tuesday after the long weekend and then it was packed with activity. I gave belated birthday treat to my friends at work and was to go for this play at Prithvi with my vegan girlfriends. We did manage to catch a quick dinner of minestrone soup and tofu hummus sandwitches just before the show. I was to go for this kitchen gardening workshop on Saturday but unfortunately it got cancelled and there is a Flamingo watch at Sewri which I am still contemplating whether to go or not. There is some sky watching on Sunday and telescopes have been setup at various spots all over the city. I am tempted to go for that.image

Mornings have been busy because this week was my turn to give market view at the meeting and I have been making dosas everyday for breakfast. Usually some pickle or chilli garlic dry chutney is sufficient as a dip but once in a while I do like to make a chutney. The following recipe is a variant of the tomato garlic chutney only I have replaced tomato with carrot. This makes it a little sweet instead of sour and also adds up the good nutrients like beta carotene because of the carrots.imageimage


Carrot – 1

Garlic cloves – 4-5

Coconut – 1 inch

Chickpea gram – ½ cup

Salt , green chilli – to taste


– Fry the garlic and then add chickpea gram and roast it a little more

– Add cut pieces of carrot and coconut

– Grind it all together with little water and add salt, chilli to taste


About kalpanamudaliar

Hello friends! Cooking is my passion and so are animals and hence this blog on vegan recipes. I live with my two rescued indidogs Bobo and Choco and am absolutely crazy about them maybe a little less than how much they are about me. This blog is about my experiments with varioud foods and providing vegan alternatives for a guilt free living.
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1 Response to Carrot garlic chutney

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