Spiced Carrot and Coconut Chutney
At a glance
A printable Spiced Carrot and Coconut Chutney recipe card from Gordon Ramsay, with coriander seeds, mustard seeds, curry leaves and small whole chillies and step-by-step instructions from the original YouTube video. Tags: curry, stovetop and indian. ChefScribe makes the video easier to follow as a clean recipe card.
Ingredients
- 1 tsp coriander seeds
- 1 tsp mustard seeds
- 10 curry leaves
- 1 tsp salt
- 3 small whole chillies
- 1 onion grated
- 2 tbsp olive oil
- 2 garlic cloves sliced
- 2 tbsp sugar
- 1 tbsp tamarind paste
- 4 tbsp grated coconut
- 2 grated carrots
- 2 tbsp water
Method
- 1
Toast coriander seeds, mustard seeds, and curry leaves in a pan on low heat.
- 2
Add salt and whole chillies and toast gently.
- 3
Grate the onion and add to the pan with olive oil.
- 4
Add sliced garlic and cook until onions caramelize.
- 5
Add sugar and tamarind paste and stir to form a syrupy texture.
- 6
Add grated coconut and grated carrots.
- 7
Add water if mixture is too dry.
- 8
Simmer on low heat for 5 minutes until carrots soften but retain texture.
- 9
Cool and store in a jar in the fridge.
- 10
Serve chilled with cold meats or fish.
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Original video
Source video from Gordon Ramsay. The recipe card keeps the ingredients and steps handy while you cook.
Video: https://www.youtube.com/watch?v=KZF9PYezHZU
Source details
Full credit remains with the original creator.
