Carrot Chutney Uk Recipe

Carrot Chutney recipe is a delightful blend of carrots, coconut, and spices, offering a sweet and tangy flavor. Serves 6 and takes about 20 minutes to prepare. Perfect as a condiment or dip, adding a burst of flavor to any meal.

More Side Dishes Recipe:

• Yorkshire Pudding
• Hot Cross Bun
• Sweet Potato Soup

🧡 Why You’ll Love This Carrot Chutney Recipe:

• Flavorful Fusion: It combines the sweetness of carrots with the tanginess of tamarind and the nuttiness of coconut, creating a harmonious blend of flavors.
• Easy to Make: With simple ingredients and straightforward instructions, this recipe is accessible to cooks of all skill levels, making it perfect for both beginners and experienced chefs.
• Quick Preparation: Ready in just about 20 minutes, this chutney is ideal for busy weeknights when you need a quick and tasty condiment to elevate your meal.
• Make-Ahead Option: It can be prepared in advance and stored in the refrigerator for several days, allowing you to enjoy its deliciousness whenever you desire.
• Perfect for Sharing: This recipe yields a generous portion, making it ideal for gatherings, potlucks, or family dinners where you can share the joy of its delectable flavor with loved ones.
• Homemade Goodness: By preparing this chutney at home, you can control the quality of ingredients and avoid preservatives and additives commonly found in store-bought versions, ensuring a healthier and tastier outcome.

❓ What Is Carrot Chutney Recipe?

Carrot Chutney, a popular condiment in the UK 🥣 features grated carrots cooked with spices like mustard seeds, cumin, and dry red chili. Blended with coconut, tamarind paste, and jaggery, it offers a sweet and tangy flavor, enhancing a variety of dishes.

🥕 Carrot Chutney Ingredients

• 1 tablespoon vegetable oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 dry red chili, broken into pieces
• 2 medium carrots, peeled and grated
• 1 small onion, finely chopped
• 2 tablespoons grated coconut (fresh or desiccated)
• 1 tablespoon tamarind paste
• 2 tablespoons jaggery (or brown sugar)
• Salt to taste
• A small bunch of cilantro (coriander leaves), finely chopped

🍛 How To Make Carrot Chutney

1. In a pan, heat the vegetable oil over medium heat. Add the mustard seeds and let them splutter.
2. Add the cumin seeds and broken dry red chili. Sauté for a few seconds until aromatic.
3. Add the grated carrots and chopped onion to the pan. Cook for 5-7 minutes, or until the carrots are soft and the onions are translucent.
4. Stir in the grated coconut, tamarind paste, and jaggery (or brown sugar). Cook for another 2-3 minutes, stirring frequently. Season with salt to taste.
5. Allow the mixture to cool slightly, then transfer it to a blender. Add a little water if necessary and blend to a smooth or coarsely ground paste, according to your preference.
6. Transfer the chutney to a serving bowl and garnish with finely chopped cilantro.

💭 Recipe Tips:

• Adjusting Consistency: The amount of water added while blending can be adjusted based on the desired consistency. Less water for a thicker chutney, more for a thinner one.
• Balancing Flavors: Taste the chutney before serving and adjust the salt, sugar (jaggery), and tamarind paste as needed to balance the sweet, tangy, and salty flavors.
• Spice Levels: The amount of dry red chili can be adjusted according to your heat preference. Remove the seeds for a milder chutney or add more chilies for extra heat.
• Healthier Option: For a healthier version, you can reduce the amount of oil used for sautéing. A non-stick pan helps in using less oil.
• Use of Jaggery: Jaggery adds a unique, unrefined sweetness to the chutney, but if unavailable, you can substitute it with brown sugar or even honey for a different flavor profile.

🥪 What To Serve With Carrot Chutney?

Serve Carrot Chutney with traditional Indian dishes like dosas, idlis, and samosas, or pair it with sandwiches, wraps, and grilled meats its sweet and tangy flavor also complements cheese platters and makes a delicious dip for crudites.

🎚 How To Store Leftovers Carrot Chutney?

• Refrigeration: Transfer Leftovers Carrot Chutney to an airtight container and refrigerate it it will keep well for up to one week when properly stored in the refrigerator.
• Freezing: If you have a larger batch or want to store it for longer you can freeze Leftovers Carrot Chutney Place it in a freezer-safe container, leaving some space for expansion, and freeze it for up to three months. Thaw it in the refrigerator before using.

🥵 How To Reheat Leftovers Carrot Chutney?

• In The Microwave: Transfer the desired portion of Leftovers Carrot Chutney to a microwave-safe bowl heat it in the microwave in short intervals for up 4-6 minutes stirring occasionally until warmed through.
• On The Stovetop: You can reheat Leftovers Carrot Chutney on the stovetop transfer it to a saucepan and heat it over medium-low heat for up 5-7 minutes stirring frequently, until warmed to your liking.

FAQ’S:

Try More Desserts Recipe:

• Fondant Potatoes
• Pumpkin Soup
• Chestnut Puree

Carrot Chutney Nutrition Facts

Amount Per Serving

• Calories: 104
• Calories from Fat: 72
• Fat: 8g
• Saturated Fat: 4g
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 3g
• Sodium: 358mg
• Potassium: 163mg
• Carbohydrates: 8g
• Fiber: 3g
• Sugar: 3g
• Protein: 2g