Carrot Chutney – bright, wholesome and flavourful condiment with a mildly sweet and spicy taste. It’s gluten free, vegan and gets ready in 15 minutes.
This delicious carrot chutney recipe is a versatile that works perfectly as a vegetable dip for crackers and vegetable sticks, adding a vibrant touch to entertaining platter. It can be used as a spread for sandwiches, wraps and chapati.
It is a cleaver way to sneak vegetables into kids meals, especially for those who dislike carrots or avoid them because of their texture.
Boiled carrots are blended into chutney along with spices, herbs and almonds. The natural sweetness of carrots, creamy texture of almonds and balanced flavours from spices and herbs make this vegetable chutney irresistible.
Carrot is one of the root vegetables that tastes equally best in both raw or cooked form in many savoury dishes such as carrot rice, carrot kosambari, carrot pasta, air fryer baby carrots and carrot beans poriyal.
Notes on Ingredients
Here’s everything you’ll need to make this delicious carrot chutney. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
Vegetables: Carrots, ginger, garlic, coriander leaves and lime juice.
Spices and Pantry Ingredients: Almonds, cumin powder, coriander powder, salt and chilli powder.
Liquid: Extra virgin olive oil and water.
Step By Step Instructions
(This is an overview with process photos, the full recipe is at the bottom in a recipe card)
Step 1: Boil cubed carrots in water for 5-8 minutes or until carrots are soft. Drain them using a colander or strainer and let them cool to room temperature. Save the water to use later while blending.
Step 2: In a blender place carrots, ginger, garlic, oil, salt, coriander, coriander powder, cumin powder, chilli powder, almonds, juice of half lime.
Step 3: Grind all the ingredients until smooth adding little water only if necessary. Stop in between grinding to scrape the sides of the blender jar to make sure all the ingredients are fully incorporated.
Step 4: Once you get the desired consistency transfer chutney to a bowl.
Super delicious and creamy carrot chutney is ready to enjoy.
Storage
This spicy vegetable dip stays fresh for 2-3 days in fridge if stored properly in a clean air tight container.
For longer shelf life consider freezing it in portions. Fill mini muffin tray/Ice cube tray with chutney and keep it in the freezer for 2-3 hours or until firm. Remove the tray from the freezer, take out the chutney blocks, transfer them 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.
Serving Suggestions
Carrot dip makes a perfect accompaniment with vegetable sticks and crackers.
This vegan chutney pairs well with breakfast dishes such as idli, dosa, uttapam or appe. To mimic south Indian chutney flavour add tadka to the chutney. For the tadka, heat oil, add mustard and let them splutter. Next, add chana dal, curry leaves and fry until dal turns light brown and switch the heat off. Stir in tadka into chutney.
Use it to spread on toast, vegetable wraps, sandwiches and chapati rolls.
Carrot chutney makes a great addition to appetiser plate.
Variations and Substitutions
Try substituting almonds with cashews or roasted sesame seeds if they are unavailable.
You can steaming carrots instead of boiled carrots.
Recipe Tips and Tricks
Adjust spices as per your preferred taste.
Add water gradually little at a time while grinding. Do not add too much 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. 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.
KEEP IN TOUCH
Do let me know if you try this simple and creamy carrot chutney recipe. If you like this recipe kindly consider rating it using stars in the comment section or on the recipe card to help more people find this recipe online. You can stay up to date by following me on Facebook, Pinterest, Instagram or subscribing to my Youtube channel. Or why not subscribe to my blog and get simple recipes straight to your inbox?
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 peeled
- handful coriander leaves
- juice from ½ lime
- ½ teaspoon coriander powder
- ½ teaspoon cumin powder
- ½ teaspoon chilli powder
- 1 tablespoon extra virgin olive oil
- salt as required
- 3-4 tablespoons water add more gradually if necessary
Instructions
- Boil cubed 1.5 cups carrots in water for 5-8 minutes or until carrots are soft. Drain them using a colander or strainer and let them cool to room temperature. Save the water to use later while blending.1.5 cups carrots
- In a blender place carrots, 1 inch ginger, 3 cloves garlic, 1 tablespoon extra virgin olive oil, salt, handful coriander leaves, ½ teaspoon coriander powder, ½ teaspoon cumin powder, ½ teaspoon chilli powder, blanched ¼ cup almonds, juice from ½ lime.¼ cup almonds, 1 inch ginger, 3 cloves garlic, handful coriander leaves, juice from ½ lime, ½ teaspoon coriander powder, ½ teaspoon cumin powder, ½ teaspoon chilli powder, 1 tablespoon extra virgin olive oil, salt
- Grind all the ingredients until smooth adding 3-4 tablespoons water gradually.3-4 tablespoons water
- Super delicious and creamy carrot dip is ready to enjoy.
Notes
Nutrition
More Condiment Recipes
More Carrot Recipes
Maple Roasted Carrots, carrot coconut kheer, orange carrot juice, carrot undrallu, carrot cabbage peas poriyal, carrot corn sandwich and carrot lentil soup.
Welcome to Flavours Treat. I share vegetarian recipes made with wholesome, mostly fresh ingredients. Every recipe has easy-to-follow instructions with process shots (detailed step-wise pictures), a short video and lots of tips to help your cooking journey. Read more
Im going to make this it sounds delicious perfect for a lunch time snack. Thank you for linking to #CookBlogShare
I hope you do try and let me know how it you liked it. Thank you
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.
Thank you so much. I would love to know how it turned out 🙂
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
Yes it’s really hard to come up with new dish often to make them eat enough veggies.
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.
I hope you do try and let me know how you liked it. Thank you.
What a delicious and tasty dip. It looks easy to make too.
Yes It indeed is easy to make and tasty too.
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!
I am so happy to know you are inspired to make this dip. I hope your son eat this without any fuss.
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!
I would love to know how it turned out Alexis.
The spices in this dip sound amazing! I cannot wait to try it, and it’s the perfect appetizer for the holidays!
I would love to know how you enjoy it Lesli.
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!
I am glad to know you find this recipe interesting. I would love to know how it turned out.
This is a lovely dip recipe.. I must make it as no one eats carrots otherwise in a sabzi . Healthy one too.
Thank you Shobhaji. I would love to know how it turned out.
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!