1 cup thickly grated carrot
2 tbsp chopped garlic (lehsun)
2 tbsp chilli powder
1/4 tsp lemon juice
1 tsp oil
salt to taste
Grind the garlic, chilli powder, lemon juice and salt along with little water in a blender.
Pour into a bowl, add the carrots and oil and mix well.
Store refrigerated in an air-tight container and use as required.
Energy 177 cal
Protein 1.6 g
Carbohydrates 19.1 g
Fiber 7.8 g
Fat 10.4 g
Cholesterol 0 mg
Sodium 62.7 mg
Home-made vegetable chutneys are a better option than store-bought sauces and dips, which tend to be highly salted. Carrots subtly flavoured with garlic, chilli powder and lemon juice makes a mouth-watering accompaniment for buckwheat.
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