Fresh carrot chutney

A tasty relish to accompany cheese and continental meats

INGREDIENTS

225g carrots (coarsely grated)
50g beetroot (coarsley grated)
2tsp lemon juice
1/4 tsp salt
2 Bart curry leaves
2tbsp oil
2tsp Bart nigella seeds
CuisineIndian
SeasonSpring, Summer, Autumn, Winter
IngredientsVeg
LifestyleGluten Free, Vegetarian, Vegan, Dairy Free, Healthy
OccasionsFood with Friends, Christmas, Halloween, Bonfire Night, BBQ, Summer, Alfresco
CoursesQuick Creations, Side dish
ServesServes 4
Cook Time5 Minutes
Prep Time15 Minutes
Carrot Chutney Curry Leaves

METHOD

  1. Place the grated carrots and beetroot in a bowl. Stir in the lemon juice, salt and curry leaves. Transfer to a serving dish.
  2. Heat the oil in a small pan. Add the black mustard seeds and when they begin to pop, pour over the carrot mixture and serve.

Fresh carrot chutney

A tasty relish to accompany cheese and continental meats

225g carrots (coarsely grated)
50g beetroot (coarsley grated)
2tsp lemon juice
1/4 tsp salt
2 Bart curry leaves
2tbsp oil
2tsp Bart nigella seeds
  1. Place the grated carrots and beetroot in a bowl. Stir in the lemon juice, salt and curry leaves. Transfer to a serving dish.
  2. Heat the oil in a small pan. Add the black mustard seeds and when they begin to pop, pour over the carrot mixture and serve.

Products Used

BART3088 JAR SMALL CURRY LEAVES
BART3088 JAR SMALL SPICE NIGELLA

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