Gluten-free Vegan Carrot Chutney Recipe

A delicious, dairy-free, gluten-free, vegan Carrot Chutney Recipe is prepared with grated carrots. It is mildly spicy, tangy and full of nutrition dipping sauce perfect for snacks and a lovely accompaniment to a meal.

The carrot is a highly nutritious food as it is a good source of beta carotene, fibre, vitamin K1, potassium, and antioxidants. It is associated with heart and eye health, improved digestion, and is even weight loss-friendly.

Adding carrots as a part of meals is a healthy option. Carrot chutney is one of the best options to include carrots in your diet.

This yummy carrot chutney recipe is simple and easy to prepare. The beautiful vibrant colour of carrots, tangy taste of tamarind, creamy texture of walnuts and refreshing flavour of mint will surely leave you with the most unique, delicious and nutritious carrot chutney recipe you have ever tried!

Jump to:

• Reasons to try this chutney recipe?
• Ingredients
• How to make vegan carrot chutney?
• Storage
• Variations
• How to serve?
• Tips n tricks
• Recipe
• Comments

Reasons to try this chutney recipe?

Must-try carrot recipes for several reasons, which are as follows:

• It's a super easy recipe. 
  
• Gluten-free, Dairy-free and Vegan.
  
• Handy ingredients.
  
• It can prepare in a few minutes with minimal effort.
  
• This chutney recipe is super delicious, healthy, full of antioxidants and nutritious.

Ingredients

For making grated carrot chutney, you need the following ingredients:

Carrots: 3 -Orange carrots have a sweet and earthy flavour, best for the carrot chutney recipe. You can also use red carrots. I prefer to grate carrots as it makes the process quicker and easier.

Onion: 1 roughly chopped - It masks the bland taste of chutney.

Garlic: 2 -3 cloves- It enhances the taste of chutney.

Tamarind: 1 tablespoon- Use seedless tamarind. It gives a fantastic tangy and zesty flavour.

Pepper: 3 - Use dried red chillies. It gives a perfect colour and also a spicy flavour.

Walnuts: 15 g - It provides a creamy texture to the carrot chutney

Mint Leaves: 3- 4 leaves- Needless to say, anything about its refreshing properties.

Cumin seeds: 1 teaspoon - I always prefer to add these in any chutney as cumin aid digestion.

How to make vegan carrot chutney?

Watch the video to learn detailed steps for making this chutney recipe:

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Pour oil into a medium-hot pan. Add cumin seeds to it. Once the cumin turns aromatic, add garlic and onion and saute them.

The next step is to add carrots, tamarind, dried chillies, and salt and saute them for 5 minutes. Add walnuts and saute for the next 2-3 minutes.

It's time to turn off the stove when carrots shrink in size and change their colour.

Let the carrot mixture cool completely. Add mint leaves, and water to the carrot mixture and blend it to a smooth paste. I added 1 cup of water. Add a minimum quantity of water first to check the consistency. Add more if required.

Stir well. Adjust the chutney according to your taste and preference. And here you go with super nutritious and delicious gajar ki chutney (carrot chutney).

Note:

• Blend to a smooth paste. Smoother the consistency, the better the chutney tastes.
• If you like the thick consistency of the chutney, add less water and vice versa.

Storage

• Store in the fridge for later use.
• It can long last for about a week if stored properly.

Variations

You are free to experiment with ingredients. Some of the ideas you can follow as:

• Coconut also makes a thick base for this chutney; try coconut next time.
• You may substitute walnuts with peanuts, cashews or almonds and observe the difference!
• Replacing the tamarind with tomato or lemon juice will give you another version of this carrot chutney.
• If you prefer the sweet version, you may add a pinch of jaggery or gur to it. It enhances its taste as well as depth.

How to serve?

• The carrot chutney is best served with idli, dosa, rice, and cheela/ chilla.
• When used as a spread on rolls, wraps, sandwiches, burgers, crackers etc., it’ll surely enhance their taste and flavour.

Tips n tricks

1. Always refrigerate the carrot chutney. If it’s too cold to serve, keep the required quantity at room temperature before serving.
2. Add water a little at a time while blending the chutney mixture.
3. Make use of rock salt if you have, as this gives a better taste.
4. If you don’t have cumin seeds, you can replace them with cumin powder.

I would love to know your thoughts about this delicious and nutritious carrot chutney recipe!

Do you have your unique recipe? If you want to share with me, please leave a comment or share a picture on Instagram with the hashtag #tipsnrecipes!
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Recipe

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