Spicy Carrot Dip | Carrot Chutney
Carrot dip is a sweet and spicy vegan, gluten free, healthy and creamy dipping sauce and has a amazing flavours of coriander, fresh lime juice, ginger and garlic.
Prep Time10 minutes mins
Cook Time5 minutes mins
Total Time15 minutes mins
Course: Chutneys, Side Dish
Cuisine: Indian
Diet: Vegan, Vegetarian
Servings: 2 cups
Calories: 218kcal
1 cup = 250ml ; 1 tablespoon = 15ml ; 1 teaspoon = 5ml
Vegan, Gluten free
- 1.5 cups Carrots peeled and cubed
- ¼ cup Almonds
- 1 inch Ginger peeled and chopped
- 3 cloves Garlic
- Coriander leaves handful
- ½ lime Juice
- ½ teaspoon Coriander powder
- ½ teaspoon Cumin powder
- ½ teaspoon Chilli Powder
- 1 tablespoon Extra Virgin Olive Oil
- Salt as required
- 1 cup Water
Before you get started, scroll up a little and watch a quick recipe video.
Check the notes for extra info and help.
Boil cubed carrots in water for 5-8 minutes or until carrots are soft. Drain the carrots in a colander or strainer and allow it to cool down to room temperature. Save the water to use later while grinding.
In a blender place carrots, ginger, garlic, oil, salt, coriander, coriander powder, cumin powder, chilli powder, blanched almonds, juice of half lime.
Grind all the ingredients until smooth adding little water only if necessary.
Super delicious and creamy carrot dip is ready to enjoy.
Adjust spices as per your preferred taste.
You may substitute almonds with cashews or roasted sesame seeds.
Add little water while grinding only if necessary. Do not add more water as you may end up with thin sauce.
You may store this vegetable dipping sauce in an air tight container in refrigerator up to 2 - 3 days.
You may blanch almonds at home.
To blanch almonds, Bring small pot of water to boil, place almonds in water and let it sit for 1-2 minutes, drain them in a strainer, rinse them with cold water and remove the skin of almonds.
** Nutritional information provided here is estimated and for guidance only. Please refer my Recipe Disclaimer for more details.
Calories: 218kcal | Carbohydrates: 16g | Protein: 5g | Fat: 16g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 83mg | Potassium: 491mg | Fiber: 5g | Sugar: 5g | Vitamin A: 16193IU | Vitamin C: 7mg | Calcium: 101mg | Iron: 2mg