Roasted Carrot Chutney
Preparation time: 60-80 minutes (including roasting) | Serves: 4 people
If you love the classic Indian tomato chutney, you have to try this carrot and peanut version. The perfect way to use up those softening carrots in your fridge, this chutney is a great accompaniment to idli, dosas, parathas or even crackers!
What is an Indian style chutney?
Unlike the Westernised chutney which is similar to a jam or preserve, an Indian style chutney is more of a dip. The popular condiment has several variations and flavours and is either as a flavouring agent or accompaniment to dishes,
You might find the classic coconut and tomato chutney paired with South Indian favourites like idli and dosa, mint and coriander chutney with samosas in North India, or the tangy-sweet tamarind chutney drizzled all over chaats across the country.
How To Make My Roasted Carrot & Peanut Chutney -
The process to make this homemade Indian chutney is extremely simple, but I to add my signature touch with layers of flavour.
The carrots, tomatoes and garlic are brushed with oil, then roasted for that lovely charred flavour. I toss in the peanuts for the last 5 minutes to toast them gently. Once cooled, they vegetables are blended into a smooth chutney.
The final step to making a great chutney is the tempering process. Spices are bloomed in coconut oil which add a depth of flavour and complexity to what is essentially a vegetable puree. I like to add crushed peanuts and desiccated coconut for a crunchy texture, finishing the chutney with crispy curry leaves.
While the process and flavours in this Indian chutney recipe aren’t exactly traditional, it’s a great way to reduce food wastage and try something new with accessible ingredients.
Find more tips and suggestions in the recipe notes below.
Ingredients
Chutney -
4-5 carrots
1 large tomato/ 5-6 cherry tomatoes
2 large garlic cloves
1 tsp. neutral oil
2 tbps peanuts
Water, as needed
Salt, according to taste
Tempering -
2-3 tbsps coconut oil
1 dried red chilli
1 tsp asafoetida (hing)
1/2 tsp mustard seeds
1 tsp crushed peanuts
1/2 tsp Kashmiri chilli powder (optional)
1 tsp desiccated coconut (optional)
10-12 curry leaves
Method
For the chutney -
Preheat the oven to 180ºC and line a baking tray.
Toss the carrots, tomatoes and garlic with oil.
Transfer carrots to the tray and roast for about 20-30 minutes, then add tomatoes and garlic.
Roast for an additional 20 minutes, then toss in peanuts for the last 5 minutes. Remove and set aside to cool.
Blend all the ingredients into a thick puree (the texture should be smooth - similar to a dip).
For the tempering -
Melt coconut oil in a frying pan on low heat.
Add dried chilli and asafoetida, followed by mustard seeds, curry leaves and peanuts.
Stir every few minutes until the mustard seeds start popping and the tempering is fragrant.
Add coconut and chilli powder (if using), toast for 30-40 seconds until golden.
Take off heat and drizzle on the chutney. Stir through just before serving.
Serve with idli, dosa or flatbread.
Swaps, Serves & Storage
What can I use instead of peanuts?
You can use cashews instead of peanuts in this recipe.What can I use instead of coconut oil?
Use ghee, peanut oil or any neutral oil instead.What do I use instead of asafoetida?
If you can’t find asafoetida, simply skip this step and use a touch of lemon juice (stir through just before serving) or pinch of sumac instead.How long can I store this chutney for?
You can store this chutney in a jar or air tight container for up to a week.
Check out my other Indian recipes -
