Carrot chutney was stored at room temperature for a period of four months. At the end of storage retention of B carotene was 42.99% in carrot chutney whereas the retention of ascorbic acid was 35.85 per cent only. There was no change in total sugars. Also, the minerals were stable accept phosphorus and calcium which decreased non significantly. Na, K and Fe content of chutney remained constant with initial value of 42.40, 84.00 and 3.40 mg/100g, respectively. There was Significant increase in total solids and acidity but a decrease in pH
