I didn’t grow up eating chutney with every meal, but I absolutely grew up with carrots — steamed, roasted, raw with hummus… you name it. But it wasn’t until I tried a homemade carrot chutney at a little potluck down in Cornwall — served next to a sharp cheddar and some flaky oatcakes — that I realised just how exciting the humble carrot could be.
This carrot chutney is sweet and earthy, with a bit of spice and that soft tang from tamarind that sneaks up on you at the end. The coconut gives it a warm, nutty roundness, and the jaggery? That’s the thing that ties it all together — like the chorus of a good song. You’ll want to spread it on sandwiches, serve it with grilled veg, or just eat it off a spoon while standing over the sink. (Guilty.)
Also, it comes together in under 20 minutes and tastes even better the next day. Win-win.
Why You’ll Love It
- It’s ready in 20 minutes — yes, really
- Perfect for meal prep — keeps well in the fridge or freezer
- Pairs with everything — toasties, curries, roasts, or a cheese board
- Spice and sweetness are adjustable — make it yours
- Great way to use up that one lonely carrot in the drawer
- No fancy equipment needed — just a pan and a blender (or even just a fork, in a pinch)
Ingredients
- 1 tablespoon vegetable oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 dry red chili, broken into bits
- 2 medium carrots, peeled and grated
- 1 small onion, finely chopped
- 2 tablespoons grated coconut (fresh or desiccated both work)
- 1 tablespoon tamarind paste
- 2 tablespoons jaggery (or brown sugar)
- Salt, to taste
- A small bunch of fresh coriander (cilantro), chopped
How to Make It
Sizzle the spices:
Heat oil in a pan over medium heat. Add mustard seeds and wait for the satisfying pop. Toss in the cumin seeds and red chili — let everything get toasty and fragrant, about 30 seconds.
Add the base flavours:
Stir in your grated carrots and chopped onion. Sauté for 5–7 minutes. The carrots should soften, and the onions should go translucent and just start to caramelise.
Stir in the good stuff:
Add coconut, tamarind paste, and jaggery. Mix well. Let it all simmer together for another 2–3 minutes until everything’s mingled and glossy. Add a splash of water if it starts to stick.
Blend it (or not):
Let it cool slightly, then blend it up. Smooth or chunky — totally your call. Add a tiny bit of water if it needs help blending, but not too much.
Finish and serve:
Scoop it into a bowl, stir in fresh coriander, and have a little taste. Adjust salt, sweetness, and tang until it hits just right. Serve warm or chilled — either works.
Common Mistakes and How to Dodge Them
It’s too watery — what now?
Easy fix: simmer it down on low heat until it thickens up. Stir often!
Too sweet or sour?
Balance it with a pinch more salt or a squeeze of lime. Carrots and jaggery are sweet, so the tamarind’s your best friend here.
No tamarind?
You can sub in a little lemon juice and a splash of vinegar. Different, but still tasty.
It tastes flat.
Try a pinch more salt or a sprinkle of toasted cumin powder at the end — does wonders.
Storage and Reheating
- Fridge: Store in a sealed jar or container for up to a week.
- Freezer: Freeze in small tubs for up to 3 months. Thaw overnight in the fridge.
- Microwave: Reheat in short bursts, stirring in between.
- Stovetop: Low and slow in a small saucepan works best. Add a splash of water if needed.
Frequently Asked Questions
Can I use frozen carrots?
Sure can! Just thaw them before grating — the texture will be a bit softer, but no harm done.
Can I skip the onion?
If you must, yes. But the onion adds depth. Try a shallot or spring onion instead if that’s what you’ve got.
Can this be used as a dip?
Absolutely. Especially if you leave it a little chunky. Try it with crackers, naan, or crisp veggie sticks.
Can I make it ahead of time?
Yes, and you should. It tastes better after a few hours once the flavours settle in.
Nutrition Facts (Per Serving)
- Calories: 104
- Fat: 8g
- Saturated Fat: 4g
- Carbs: 8g
- Sugar: 3g
- Fibre: 3g
- Protein: 2g
- Sodium: 358mg
More Side Dishes Recipe:
Carrot Chutney Uk Recipe
Description
A quick and punchy chutney made with carrots, coconut, and warm spices — sweet, tangy, and perfect as a dip, spread, or condiment for almost anything.
Ingredients
Instructions
- Heat oil, pop the mustard seeds, then add cumin and chili.
- Sauté carrots and onion until soft.
- Stir in coconut, tamarind, and jaggery. Cook for 2–3 minutes.
- Let cool slightly, then blend to desired texture.
- Garnish with coriander and serve.
Notes
- Add water cautiously when blending — too much will thin it out
- Adjust heat by tweaking chili amount
- Try lemon juice instead of tamarind if you’re out
- Let it rest 1–2 hours before serving for deeper flavour