The baby carrots that I had bought a week ago, stared at me from the refrigerator, they were among the list of ‘Spring Food’ to eat raw, in my list of healthy foods for the season.It has been raining on & off this season, so the temps remained pretty low, more towards the cooler side, the kind where your ache for spicy food kicks up a notch.Thinking up creative ways of using those baby carrots before they loose that fresh feel about them, I came up with an idea to use them in making ‘Carrot Chutney‘, which can also be used as a dip or chutney if need be. It’s a quick and easy recipe and what’s more it satisfies the spice urge in you.
Tastes yummy, a quick & easy recipe, what’s more healthy too!
Sharing links below for my published recipes using Carrots, for your interest.
Sharing links below to my previously published chutney recipes for your interest :
Chutneys, go very well with South Indian breakfast items like Idli, Dosa, Paniyaram to name a few. Sharing links below of some of my previously published South Indian breakfast items for your interest.
Maya such a wonderful, healthy recipe….I tried it out today and it was so yummy..
Thank you, Chethana, for your kind feedback after trying my recipe, so happy you liked it 🙂
Wow, they looks really tasty and yummy! 🙂
Thank you, for stopping by my blog and sharing your thoughts, so appreciate it, feel free to check my post on Cranberry Thokku too, if you liked this one .Enjoy & do visit when you find time 🙂
Will surely do! 🙂