carrot dip
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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.
Course Chutneys, Side Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2 cups
Author Geetha Priyanka


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


    • 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.



    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.