Photo: Gabriel Gurrola
Carrot and almond chutney recipe
11 ingredients
10 min + 35 min
6 people
openrecipes
An interesting take on a chutney, chock-a-block with flaked almonds, fresh ginger root, grated carrots, and citrus.
Estimated Nutrition (whole recipe, rough)
162
Calories
2g
Protein
1g
Fat
40g
Carbs
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Honey | 1 tbsp (21g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Coriander | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1.25 carrots, grated lengthways
- kg fresh ginger root, shredded
- 125 white wine vinegar
- g large lemons, grated rind and juice only
- 250 water
- ml white or light brown sugar
- 2 honey
- 150 coriander seeds, freshly ground
- ml salt
- 400 dried bird's eye chillies
- g flaked almonds
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By lovefood ·
Recipe sourced from
openrecipes