Bright, fresh, and bursting with flavor, this easy carrot chutney is a recipe every kitchen needs. With the natural sweetness of carrots, a tangy touch of tamarind, creamy walnuts, and refreshing mint, it’s a healthy and versatile dip that pairs perfectly with snacks.
💡Did you know?
Carrots are 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.
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This easy carrot chutney is bursting with flavor! Sweet carrots, tangy tamarind, creamy walnuts, and fresh mint come together to create a unique, delicious, and healthy vegan dip that you’ll want to enjoy again and again!
If you enjoy eating carrots, you’ll also like my other recipes featuring carrots, such as 3C soup, Christmas savory treats, and air-fried carrot and potato vegetable snacks!
📋Ingredients
To make this vegan carrot chutney, you need these ingredients:
Orange carrots bring a naturally sweet and earthy flavor, making them perfect for this carrot chutney recipe. If orange carrots aren’t available, red carrots work just as well. For a quicker and easier preparation, I recommend grating the carrots instead of chopping.
See the ingredient details in the recipe card!
Ever thought a chutney could describe you? Take this Fun Food Personality Quiz and uncover whether you’re a bold Red Chilli, a refreshing Mint Coriander, or a zesty Tomato at heart.
👩🍳How to make vegan carrot chutney?
Peel and grate the carrots, and roughly chop the onions. Heat oil in a medium-hot pan, then add cumin seeds. Once the cumin becomes aromatic, add the garlic and onions and sauté until fragrant and lightly golden.
Next, add the grated carrots, tamarind, dried chilies, and salt, and sauté for 5 minutes. Then, stir in the walnuts and sauté for an additional 2–3 minutes.
Turn off the stove when carrots shrink in size and change their color. Let the carrot mixture cool completely. Add mint leaves and water, and blend them to a smooth paste.
Stir well. Adjust the chutney according to your taste and preference. And you are ready with nutritious and delicious gajar ki chutney (carrot chutney).
🌟Variations
You are free to experiment with ingredients. Some of the ideas you can follow are:
- Coconut also makes a thick base for this chutney; try coconut next time.
- Substitute walnuts with peanuts, cashews, or almonds.
- Replace the tamarind with tomato or lemon juice.
- For a sweeter version, add a pinch of jaggery or brown sugar to it.
- Add a spoonful of 2-ingredient chili oil for an instant spicy kick.
🍽️Serving Ideas
- Toppings for fresh vegetables like cucumber salad boats, bell pepper strips, celery sticks, and cherry tomatoes.
- Warm stuffed parathas, bread, or pita chips make a delicious accompaniment to this carrot dip.
- Serve as a dipping sauce for idlis, dosas, pancakes, chillas, and chicken bread rolls.
- As a spread on wraps, chicken mayo sandwiches, burgers, crackers, etc.
- Goes good with air-fried vegetables or grilled meat.
ℹ️FAQs
Yes, but fresh carrots give the best flavor and texture.
This carrot chutney can be stored up to 1 week in an airtight container in the fridge.
📝Tips
- Use fresh, crisp carrots for the sweetest flavor.
- Always refrigerate the carrot chutney. If it’s too cold to serve, keep the required quantity at room temperature before serving.
- Add water a little at a time while blending the chutney mixture.
More Chutney Flavors
Must-try these unique, refreshing flavors!
If you try this vegan carrot dipping sauce, please share your views and let me know your opinion! You can also leave a comment below or share a picture on Instagram with the Hashtag #tipsnrecipes
🧾Recipe
Easy Carrot Chutney - Vegan and Dairy-Free
↑ Click stars to rate now!
Equipment
- Blender
Ingredients
- 2 tablespoon oil
- 1 teaspoon cumin seeds
- 2 -3 cloves garlic
- 1 onion
- 3 carrots orange
- 1 tablespoon tamarind
- 3 dried chillies
- 1 teaspoon salt
- 15 gram walnuts
- 3-5 mint leaves
- 1 cup water
Instructions
Prepare the carrot chutney mixture
- Add cumin seeds to hot oil in a pan.
- When cumin turns aromatic, add garlic and onions. Saute it for 2-3 minutes.
- Add grated carrots, salt, tamarind, chillies and saute for 5 mins.
- Add walnuts and saute for 2 minutes more.
- Cool the mixture completely.
Blend the carrot chutney mixture
- Pour the carrot mixture into a blender jar.
- Add a few mint leaves and water. Blend it into a smooth paste.
- Adjust the consistency and transfer to the container.
- Store this carrot chutney in the fridge.
Video
Notes
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- Use fresh, crisp carrots for the sweetest flavor.
- Always refrigerate the carrot chutney. If it’s too cold to serve, keep the required quantity at room temperature before serving.
- Add water a little at a time while blending the chutney mixture.
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Nutrition
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Did you make this recipe? Don’t forget to give it a star✨ rating below!
Alyssa Valentin says
I am a bug fan of chutneys and have never made before. I am definitely going to save this recipe. Thanks for sharing!
Abhi says
Thanks, Alyssa! I'm sure once you give it a try, it's definitely into your hit list!
Svetlana says
This looks so good will be trying it soon!
Abhi says
Thanks, Svetlana! Do let me know how it goes!