Best 7 Carrot And Ginger Chutney Recipes
Carrot and ginger form a flavorful and nourishing combination and using them to make a chutney can be a great way to enjoy their unique blend of flavors. Carrot and ginger chutney is a vibrant, sweet and tangy condiment that can be paired with a variety of dishes, from roasted meats to grilled fish and samosas. With the right combination of spices, herbs, and vinegars, this chutney can be tailored to suit individual tastes and preferences. In this article, we will provide a comprehensive guide to preparing carrot and ginger chutney, including some unique and delicious variations that are sure to impress even the most discerning palate.
Here are our top 7 tried and tested recipes!
GINGER-CARROT CHUTNEY
Make and share this Ginger-Carrot Chutney recipe from Food.com.
Provided by Member 610488
Categories Chutneys
Time 1h20m
Yield 20 tbsps
Number Of Ingredients 12
Steps:
- Heat oil in a large nonstick skillet over medium-high heat. Add carrot, shallots, garlic, and ginger to pan. Reduce heat to low, and cook 10 minutes, stirring occasionally.
- Add sugar, honey, butter, cardamom, and thyme; cook 1 minute, stirring constantly. Stir in broth; bring to a boil.
- Reduce heat, and simmer 45 minutes or until carrot is tender and liquid almost evaporates. Discard thyme sprigs and ginger. Stir in 1/2 teaspoon salt; cool.
Nutrition Facts : Calories 38.5, Fat 2, SaturatedFat 0.6, Cholesterol 1.5, Sodium 71.6, Carbohydrate 5.4, Fiber 0.4, Sugar 3.5, Protein 0.3
CARROT AND GINGER CHUTNEY
Quick and easy to make. Serve alongside curry or in burgers.
Provided by Atomic Foodiez (FoodiezCafe)
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Combine carrots, lime juice, coconut, ginger root, and cilantro in a bowl; mix well.
Nutrition Facts : Calories 36.5 calories, Carbohydrate 4.8 g, Fat 2 g, Fiber 1.6 g, Protein 0.6 g, SaturatedFat 1.7 g, Sodium 26.8 mg, Sugar 2 g
CARROT GINGER DRESSING
What makes the salad dressing often served in sushi restaurants so delicious? The orange gives away the carrots, but everything else is blended into a smooth, tangy and well-balanced vinaigrette. Apple is used as an unexpected natural sweetener and miso adds a salty complexity. Be sure to find white miso; it is subtly sweet and mellow compared to other varieties and won't affect the color of your dressing.
Provided by Food Network Kitchen
Categories condiment
Time 10m
Yield about 1 1/4 cups
Number Of Ingredients 8
Steps:
- Add the carrot, apple, ginger, garlic, miso, rice vinegar, sesame oil, 1 teaspoon salt and 1/4 teaspoon pepper to a blender. Puree until smooth. (If necessary, stop the blender and scrape down the sides with a rubber spatula to help the ingredients blend completely.) Season to taste with salt and pepper.
- Use immediately or transfer to an airtight container and refrigerate for up to 7 days.
HONEY GINGER CARROTS
Carrots sweetened with honey and lemon, with a hint of ginger.
Provided by Linda
Categories Side Dish Vegetables Carrots
Time 30m
Yield 6
Number Of Ingredients 5
Steps:
- Bring a pot of water to a boil. Add carrots and cook until tender but still firm, about 5 minutes. Drain.
- In a large skillet over low heat, melt butter with honey. Stir in ground ginger and lemon juice. Stir in carrots and simmer until heated through.
Nutrition Facts : Calories 122.1 calories, Carbohydrate 13.8 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 2.3 g, Protein 0.7 g, SaturatedFat 4.9 g, Sodium 98.8 mg, Sugar 9.9 g
GINGERED CARROTS
I first made this original recipe about 40 years ago, and it hasn't failed me yet. The thing I like about the dish is that it isn't plain. The flavorings dress up an "ordinary" vegetable, and put some real zip in any meal! This is an easy, quick dish to make, and it adds a splash of color to your table.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large skillet, cook carrots in a small amount of water until almost tender; drain. Add the butter, sugar and ginger; cook over low heat until carrots are heated through and evenly coated with butter mixture. Sprinkle with parsley.
Nutrition Facts : Calories 107 calories, Fat 7g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 94mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
CHUTNEY-GLAZED CARROTS
Carrots slow-cooked with chutney, Dijon and ginger make a zippy side for a barbecue or potluck. We love serving these carrots with grilled chicken or beef roast. -Nancy Heishman, Las Vegas, Nevada
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Place the first 10 ingredients in a 3-qt. slow cooker. Add carrots; toss to combine., Cook, covered, on low 4-5 hours or until carrots are tender. Stir before serving.
Nutrition Facts : Calories 183 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 714mg sodium, Carbohydrate 36g carbohydrate (24g sugars, Fiber 3g fiber), Protein 1g protein.
CRANBERRY-GINGER CHUTNEY
Categories Condiment/Spread Ginger Low Sodium Cranberry Winter Bon Appétit
Yield Makes about 1 2/3 cups
Number Of Ingredients 8
Steps:
- Combine all ingredients in heavy medium saucepan. Cook over medium heat, stirring to dissolve sugar. Increase heat to high and boil 3 minutes. Transfer to bowl. Cool. (Can be prepared 1 week ahead. Refrigerate in airtight container.)
Tips:
- Use fresh, high-quality ingredients: The fresher the ingredients, the better the chutney will taste. Look for carrots that are firm and brightly colored, and ginger that is plump and juicy.
- Grate the carrots finely: This will help them cook evenly and blend well with the other ingredients.
- Sauté the carrots and ginger before adding the other ingredients: This will help caramelize the carrots and ginger, giving the chutney a richer flavor.
- Use a combination of vinegars: This will give the chutney a more complex flavor. Apple cider vinegar and white wine vinegar are both good choices.
- Add sugar to taste: The amount of sugar you add will depend on your personal preference. Start with a small amount and add more to taste.
- Let the chutney simmer for at least 30 minutes: This will give the flavors time to develop and mellow.
- Canning the chutney: If you want to store the chutney for longer than a few weeks, you can can it. This process involves heating the chutney to a high temperature and sealing it in jars.
Conclusion:
Carrot and ginger chutney is a delicious and versatile condiment that can be enjoyed in many ways. It can be served as a side dish with roasted meats or fish, or used as a condiment for sandwiches, wraps, and salads. It can also be used as a marinade for chicken or tofu. No matter how you choose to enjoy it, carrot and ginger chutney is sure to please your taste buds.
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