Spiced Carrot and Coconut Chutney
Recipe summary
Spiced Carrot and Coconut Chutney from Gordon Ramsay is structured into a clear recipe card with 13 ingredients and 10 step-by-step instructions. It includes coriander seeds, mustard seeds, curry leaves and small whole chillies. Tags: curry, stovetop and indian. ChefScribe turns the original cooking source into a recipe that is easier to follow, save and print.
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.
Source details
ChefScribe structured this recipe from the original YouTube source. The original recipe credit remains with the creator.
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
