A delicious, dairy-free, gluten-free, vegan, easy carrot chutney recipe is prepared with grated carrots. It is mildly spicy, tangy, and full of nutrition. This vegan carrot sauce is 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 carrots sauce recipe is simple and easy to prepare. The beautiful vibrant color of carrots, the tangy taste of tamarind, the creamy texture of walnuts, and the refreshing flavor 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 carrot chutney
- It's a super easy recipe.
- Gluten-free, Dairy-free, and Vegan.
- Handy ingredients.
- It can be prepared 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 flavor, 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 flavor.
Pepper: 3 - Use dried red chilies. It gives a perfect color and also a spicy flavor.
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 aids digestion.
How to make vegan carrot chutney?
Watch the video to learn detailed steps for making this chutney recipe:
Don’t forget to subscribe to my YouTube Channel to stay up to date on all my new videos!!
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 color.
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. The 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 carrot sauce?
- Toppings for fresh vegetables like cucumber slices, bell pepper strips, celery sticks, and cherry tomatoes.
- Warm paratha, bread or pita chips make a delicious accompaniment to this carrot dip.
- Serve as a dipping sauce for idli dosa, pancakes/chilla, and rolls.
- As a spread on wraps, sandwiches, burgers, crackers, etc.,
Tips
- 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.
- Use rock salt if you have, as this gives a better taste.
- If you don’t have cumin seeds, replace them with cumin powder.
Follow me on YouTube, Facebook, Pinterest, TikTok, Instagram, or Twitter for more tips and delicious food recipes.
If you try this vegan carrot dipping sauce, please share your views and let me know your opinion! You can also leave a comment or share a picture on Instagram with the Hashtag #tipsnrecipes
Please leave a ⭐star rating and let me know how it goes in the 📝 comments below if you try this recipe!
Recipe
Easy Carrot Chutney
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 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
- Add mint leaves to the carrot mixture.
- Pour in water and blend it into a smooth paste.
- Adjust the consistency and transfer to the container.
- Store in the fridge.
Svetlana
This looks so good will be trying it soon!
Abhi
Thanks, Svetlana! Do let me know how it goes!
Alyssa Valentin
I am a bug fan of chutneys and have never made before. I am definitely going to save this recipe. Thanks for sharing!
Abhi
Thanks, Alyssa! I'm sure once you give it a try, it's definitely into your hit list!