Carrot dip (carrot chutney) - mildly sweet and spicy vegan, gluten-free and creamy dip that has amazing flavours of herbs and spices. Few basic pantry ingredients and 15 minutes is all you need to make this easy and delicious vegan dip.
As always, you will find the full ingredients list with measurements and detailed recipe instructions in a separate recipe box underneath the text section. To bypass the text section choose “SCROLL TO RECIPE” or “PRINT RECIPE” or click the “SCROLL TO VIDEO” option to watch the full video of this recipe. All options are located at the beginning of the post.
Delicious spicy carrot chutney is one such versatile dish that makes a great vegetable dip for crackers, vegetable sticks. Perfect to spread on sandwich, wraps and chapathi. It is the best dish with hidden vegetable to feed kids who doesn’t like carrots or refuse to eat due to its texture. This dip is an exciting addition to an entertaining platter as well.
This is a simple yet tasty vegan dip recipe to enjoy anytime. Boiled carrots are blended to a smooth paste along with blanched almonds, coriander, garlic, ginger, chilli powder. Boiled carrot brings in a sweetness, almonds give a rich and creamy texture, well-balanced flavours from coriander, ginger and lime juice make it an awesome vegetable dip.
How to Serve Vegan Carrot Dip
Vegan dip makes a perfect accompaniment with vegetable sticks and crackers.
This versatile chutney goes well with south Indian dishes – dosa, idli and uttapam. For extra flavour heat oil on medium flame. Once oil is hot, put mustard and let it splutter, then add chana dal, curry leaves and fry until dal turns light brown. Mix in this tadka to carrot chutney.
Use it to spread on wraps, sandwiches and chapati rolls.
It makes a perfect addition to appetiser platter.
How to store carrot chutney?
This spicy vegetable dip keeps good for 2-3 days in fridge if stored properly in a clean air tight container.
For longer shelf life consider freezing carrot dip in portions. Fill mini muffin tray/Ice cube tray with chutney and keep in the freezer for 2-3 hours until firm. Remove the tray from the freezer, take out the chutney blocks, transfer to a zip lock bag or freezer-friendly container and pop it back in the freezer. Take out desired portions and thaw in the fridge a night before you plan to serve. Use within 3 months.
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Carrots: 1.5 cups, peeled and diced
Almonds: ¼ cup
Ginger: 1 inch, chopped
Garlic: 3 cloves
Coriander leaves: handful
Lime Juice: ½ lime
Coriander powder: ½ tsp
Cumin powder: ½ tsp
Chilli powder: ½ tsp
Olive Oil: 1 tbsp
Salt: as required
Water: 1 cup
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 only 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.
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 spicy carrot chutney in an air tight container in refrigerator up to 2 - 3 days.
To blanch almonds, Bring a 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.
More Dip Recipes to try
Spicy Carrot Dip | Carrot Chutney
1 cup = 250ml ; 1 tablespoon = 15ml ; 1 teaspoon = 5ml
Vegan, Gluten free
- 1.5 cups Carrots peeled and cubed
- ¼ cup Almonds
- 1 inch Ginger peeled and chopped
- 3 cloves Garlic
- Coriander leaves handful
- ½ lime Juice
- ½ teaspoon Coriander powder
- ½ teaspoon Cumin powder
- ½ teaspoon Chilli Powder
- 1 tablespoon Extra Virgin Olive Oil
- Salt as required
- 1 cup Water
- Before you get started, scroll up a little and watch a quick recipe video.
- Check the notes for extra info and help.
- 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 only if necessary.
- Super delicious and creamy carrot dip is ready to enjoy.