Carrot chutney

2 servings

90 minutes

Carrot chutney is a refined sauce of Indian cuisine that combines the sweetness of carrots with the spiciness of ginger and garlic, along with the aromatic scent of cardamom. Its roots trace back to traditional Indian kitchens where chutney serves as an accompaniment to various dishes, adding depth of flavor and balancing the main notes. Its delicate consistency and sweet-sour taste make it an ideal pairing for curry, rice, or naan bread. Slow cooking the ingredients allows for a full palette of flavors to emerge, creating a rich and fragrant sauce. Chilled chutney can be used as a dip, marinade, or spicy addition to meat and vegetables. Its versatility makes it an indispensable element of the Indian gastronomic experience.

Energy value per serving

• Calories: 642.9
• Proteins: 8g
• Fats: 0.8g
• Carbohydrates: 153.3g

Ingredients

• Carrot: 1 kg
• Finely chopped garlic: 3 clove
• Sugar: 1 glass
• Rice vinegar: 180 ml
• Cardamom: 0.5 tsp
• Fresh ginger: 2 tbsp

Cooking steps

1. Combine carrot, ginger, garlic, and 1 1/2 cups of water in a pot and bring to a boil.

   Required ingredients:

   • Carrot: 1 kg
   • Fresh ginger: 2 tablespoons
   • Finely chopped garlic: 3 cloves

2. Reduce the heat to medium, let it simmer for 45 minutes.

3. Add sugar, vinegar, and cardamom to taste.

   Required ingredients:

   • Sugar: 1 glass
   • Rice vinegar: 180 ml
   • Cardamom: 0.5 teaspoon

4. Simmer for another 45 minutes until thickened.

5. Season with salt and pepper to taste. Chill.