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.
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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.
Carrot is one of the most versatile root vegetables that can be used as raw or cooked, in savoury dishes such as carrot rice, salads, carrot pasta or desserts such as Carrot coconut kheer.
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.
Ingredients
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
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 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.
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 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
📖 Recipe Card
Spicy Carrot Dip | Carrot Chutney
Ingredients
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
Instructions
- 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.
Notes
Nutrition
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Jacqui Bellefontaine says
Im going to make this it sounds delicious perfect for a lunch time snack. Thank you for linking to #CookBlogShare
Geetha Priyanka says
I hope you do try and let me know how it you liked it. Thank you
Ripon hassan says
Truly appreciate the way you made this wonderful dip. Everything is so nicely described. Thanks for the lovely treat and let you know how I made it at home.
Geetha Priyanka says
Thank you so much. I would love to know how it turned out 🙂
Mandy says
This sounds like a delicious dip that's full of flavour. It can be so hard getting picky eaters to eat enough veg can't it? #cookblogshare
Geetha Priyanka says
Yes it's really hard to come up with new dish often to make them eat enough veggies.
Mina Joshi says
The Carrot chutney looks delicious. Its a new recipe for me so I am looking forward to trying it out. Love the idea of adding a short video in the recipe.
Geetha Priyanka says
I hope you do try and let me know how you liked it. Thank you.
Nayna Kanabar says
What a delicious and tasty dip. It looks easy to make too.
Geetha Priyanka says
Yes It indeed is easy to make and tasty too.
Beth Neels says
I feel your pain! I had one son that would eat everything and one who would eat NOTHING healthy!! I bet even my picky eater would eat this! Thanks for the inspiration!
Geetha Priyanka says
I am so happy to know you are inspired to make this dip. I hope your son eat this without any fuss.
Alexis says
We love chutneys in our family! I've never tried a carrot chutney but if it's spicy my husband will love it. Looks delicious!
Geetha Priyanka says
I would love to know how it turned out Alexis.
Lesli says
The spices in this dip sound amazing! I cannot wait to try it, and it's the perfect appetizer for the holidays!
Geetha Priyanka says
I would love to know how you enjoy it Lesli.
Julie @ Running in a Skirt says
I never would have thought of using carrots for a dip like this! What a beautiful color it makes and I bet the flavor is amazing. Need to try ASAP!
Geetha Priyanka says
I am glad to know you find this recipe interesting. I would love to know how it turned out.
Shobha Keshwani says
This is a lovely dip recipe.. I must make it as no one eats carrots otherwise in a sabzi . Healthy one too.
Geetha Priyanka says
Thank you Shobhaji. I would love to know how it turned out.
Nicole says
This sounds like such a lovely combination of flavours, I'm sure my fussy kids would like this ! I love the pop of colour it adds to a dish!