Carrot Dip (Vegan & gluten free spicy chutney)

Carrot dip (carrot chutney) is a sweet and spicy vegan, gluten-free, healthy and creamy dip and has an amazing flavours of coriander, fresh lime juice, ginger and garlic.

My daughter being a picky eater it’s really hard for me to make a healthy and tasty dish that will tempt her and I get to see her clean plates all round. With such scenario at my home and after so many failed attempts to try to feed her carrots, it was a pleasant surprise to see her enjoying this dip as a spread on chapathi roll. This is a super hit recipe with my picky daughter who really enjoys it with her chapathi without any fuss. This is such a versatile recipe, my husband likes it with idli and dosa, I like this healthy veggie dip as a sandwich spread and as a dip for my crackers. I am sure you all will love it too.

Versatile and easy to make carrot dip

Steamed carrots are blended to a smooth paste along with blanched almonds, coriander, garlic, ginger, chilli powder. This is a simple yet tasty recipe to enjoy anytime.It is a perfect dip for crackers, veggie sticks or it could be used as a spread on sandwiches or wraps, it pairs well with dosa and idli as well. This dip is an exciting addition to an entertaining platter as well.

A healthy veggie dip

Carrots are rich in vitamin A, antioxidants and other nutrients. Carrot is one of the most versatile root vegetable that can be used as raw or cooked, in savoury or sweet dishes. This recipe is good for people who doesn’t like or refuse to eat carrot as they can hardly find the ingredients used in this recipe.

Well balanced flavours of carrot dip

Steamed carrot brings in a sweetness, almonds delivers a rich and creamy texture, well-balanced flavours from coriander, ginger and lime juice makes it an awesome dip. Light peppery flavour of extra virgin olive oil adds an extra layer of flavour.

Let’s watch how to make carrot dip

Ingredients

Carrots: 1 1/2 cup, peeled and cubed

Almonds: 1/4 cup

Ginger: 1 inch, chopped

Garlic: 3 cloves

Coriander leaves: handful

Lime Juice: 1/2 lime

Coriander powder: 1/2 tsp

Cumin powder: 1/2 tsp

Chilli powder: 1/2 tsp

Olive Oil: 1 tbsp

Salt: as required

Water: 1 cup

Instructions

Boil cubed carrots in water for 5-8 minutes or until carrots are soft.  Drain the carrots in a colander or strainer and allow it to cool down to room temperature. Save the water to use later while grinding.

In a blender place carrots, ginger, garlic, oil, salt, coriander, coriander powder, cumin powder, chilli powder, almonds, juice of half lime.

Grind all the ingredients until smooth adding little water if necessary. Stop in between grinding to scrape the sides of the blending container to make sure all the ingredients are fully incorporated.

Once you get the desired consistency transfer it to a bowl.

Super delicious and creamy carrot dip is ready to enjoy.

Recipe Notes

Adjust spices as per your preferred taste.

You may substitute almonds with cashews or roasted sesame seeds.

Add little water while grinding only if necessary. Do not add more water as you may end up with thin sauce.

You could use store-bought blanched almonds or blanch at home if you have time to do so.

You may store this vegetable dipping sauce in an air tight container in refrigerator up to 2 – 3 days.

To blanch almonds, Bring small pot of water to boil, place almonds in water and let it sit for 1-2 minutes, drain them in a strainer, rinse them with cold water and remove the skin of almonds.

If you like this healthy and easy carrot recipe, you might also like other carrot recipes Carrot Kosambari, Carrot Coconut Kheer, easy chutney recipes Mint and Coriander Chutney, Sweet Tamarind Chutney, Yogurt Mint Sauce.

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5 from 8 votes

Spicy Carrot Dip | Carrot Chutney

Carrot dip is a sweet and spicy vegan, gluten free, healthy and creamy dipping sauce and has a amazing flavours of coriander, fresh lime juice, ginger and garlic.

Prep Time10 mins

Cook Time5 mins

Total Time15 mins

Course: Chutneys, Side Dish

Cuisine: Indian

Servings: 2 cups

Author: Geetha Priyanka

Ingredients

1 cup = 240ml

Vegan, Gluten free

• 1 & 1/2 cup Carrots peeled and cubed
• 1/4 cup Almonds
• 1 inch Ginger peeled and chopped
• 3 cloves Garlic
• haandful Coriander leaves
• 1/2 lime Juice
• 1/2 tsp Coriander powder
• 1/2 tsp Cumin powder
• 1/2 tsp Chilli Powder
• 1 tbsp Extra Virgin Olive Oil
• Salt as required
• 1 cup Water

Instructions

• Boil cubed carrots in water for 5-8 minutes or until carrots are soft. Drain the carrots in a colander or strainer and allow it to cool down to room temperature. Save the water to use later while grinding.
• In a blender place carrots, ginger, garlic, oil, salt, coriander, coriander powder, cumin powder, chilli powder, blanched almonds, juice of half lime.
• Grind all the ingredients until smooth adding little water if necessary.
• Super delicious and creamy carrot dip is ready to enjoy.

Video

Notes

Adjust spices as per your preferred taste.

You may substitute almonds with cashews or roasted sesame seeds.

Add little water while grinding only if necessary. Do not add more water as you may end up with thin sauce.

You may store this vegetable dipping sauce in an air tight container in refrigerator up to 2 - 3 days.

You may blanch almonds at home. 

To blanch almonds, Bring small pot of water to boil, place almonds in water and let it sit for 1-2 minutes, drain them in a strainer, rinse them with cold water and remove the skin of almonds.

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