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Carrot Fenugreek Leaves Chutney | Carrot Methi Chutney | Carrot Chutney | Carrot Pachadi | How to Make Carrot Chutney

Curries | vegetarian

  • Prep Time 2 Mins
  • Cook Time 15 Mins
  • Servings 6

Ingredients

  • Seasoning
  • 2 tbsp Oil
  • 1 tsp Cumin Seeds
  • 10 Garlic
  • 1 tbsp Bengal Gram
  • 1 tbsp Black Gram
  • 1 tsp Mustard Seeds
  • 3 Red Chillies
  • For Chutney
  • 250 gms Carrot Grated
  • 3 Green Chillies
  • 2 Small Bunches Fenugreek Leaves
  • 2 tsp Oil
  • Salt
  • 1 tsp Jaggery

Instructions

  1. Heat Oil, add the ingredients for the Seasoning and roast until golden.
  2. Grind the seasoning into a coarse powder.
  3. In the remaining Oil, add the Grated Carrot and Green Chillies. Fry and set aside.
  4. Add some more Oil, fry the Fenugreek leaves well and set aside.
  5. Grind the fried Carrot and Fenugreek leaves and add the Seasoning, Salt and Jaggery and grind to a coarse paste. (If you like add some Tamarind).