Indian cooking
Indian cooking / Dishes / Tandoori Chutneywalle Gajjar
Tandoori Chutneywalle Gajjar (Roasted Carrots Glazed with Chilli-Mango Chutney)

Tandoori Chutneywalle Gajjar

Roasted Carrots Glazed with Chilli-Mango Chutney
Vegetarian

Roasted carrots coated in a sweet-hot mango, lime and chilli glaze, then topped with pistachios and coriander. They come out tender with sticky edges, and the finish adds crunch and freshness.

Glaze chilli

1.8 gWhisked into the mango-lime glaze (step 2)
01
Dried red chilli flakes · Kuti Lal Mirch
1.8 g1 teaspoon
spice
Leave them whole; stir them straight into the glaze.

Everything else

01
Mango chutney · Aam ki Chatni
96 g5 tablespoons
other
02
Lime · Nimbuzest and juice
50 g1 lime
fruit
03
Vegetable oil · Tel
27 g2 tablespoons
oil/fat
04
Small carrot · Gajarpeeled but with green tops left on and halved
600 g
vegetable
05
Pistachio · Pistacrushed
~30 g1 handful
nut/seed
06
Coriander leaf · Hara Dhaniafinely chopped
~30 g1 handful
herb
07
Salt · Namak
to taste
salt

Method

  1. Heat the oven to 200°C fan (425°F/gas 7).
  2. Whisk 96 g mango chutney, the zest and juice of 50 g lime, the masala, 9 g of the 27 g vegetable oil and a pinch of salt in a small bowl until combined.
  3. Put 600 g small carrots, peeled with green tops left on and halved, in a baking tray.
  4. Keep back 1 tbsp of the glaze, then brush the rest over the carrots.
  5. Roast for 45 minutes; after 22 minutes, turn the carrots and drizzle over the remaining 18 g vegetable oil, tossing to coat.
  6. When the carrots are tender, stir 30 g crushed pistachio into the reserved glaze and spoon it over the carrots.
  7. Scatter 30 g finely chopped coriander leaf over the top and add salt to taste.

Don't have something?

Mango chutney
  • Mango pickle with jaggery

    Use 75% of the weight and chop finely; it is hotter and saltier, so add a little sugar to bring it back to chutney sweetness.

  • Date and tamarind chutney

    Use the same weight; sweeter and more tamarind-sour, less fruity. Thin with a spoon of water if needed.

  • Canned mango pulp

    Use 100 g pulp for 100 g chutney, then add 15 g sugar and a pinch of red chilli powder; simmer 5 minutes to a jammy consistency. Fresher and less spiced.

Lime
  • Lemon

    Use the same weight; sharper and less floral, so reduce any extra souring slightly.

  • Lemon juice

    Use about 30 g juice per lime (2 tbsp), strain pips; add at the end for fresh sourness.

  • Dried mango powder

    Use 1 g amchoor for about 15 g lime juice; add early with spices; gives dry mango sourness, not citrus aroma.

Dried red chilli flakes
  • Crushed dried red chilli

    Use the same weight. Crush whole dried red chillies in a mortar, shaking out some seeds if you want less heat. Gives the same heat but a coarser, more uneven texture.

  • Dried red chilli

    Use the same weight. Soak in hot water for 10 minutes if the recipe needs a paste, or crush dry for a flake-like texture. Slightly more work and less uniform.

  • Red chilli powder

    Use about 75% of the weight, as powder is denser and disperses faster. Adds heat and colour but no flake texture; reduce if the powder is very hot.

Vegetable oil
  • Peanut oil

    Use 1:1 by weight. Handles high-heat frying identically and introduces a very subtle, pleasant nuttiness.

  • Ghee

    Use 1:1 by weight. Yields a much richer, authentic aroma and a glossy, heavier mouthfeel.

  • Mustard oil

    Use 1:1 by weight. Heat until smoking, then cool slightly before cooking to temper its intensely pungent, sharp mustard kick.

Small carrot
  • Carrot

    Use the same weight; cut into small batons or rounds to match. Cooking time is the same.

  • Turnip

    Use the same weight; cut small and cook 5 minutes longer. It is firmer and peppery, and will not add sweetness.

  • Small potato

    Use the same weight; cut small and cook until tender. It is starchier and changes the dish's sweetness and colour.

Pistachio
  • Pistachio nut

    Use the same weight; blanch and peel for a brighter green paste. This is the closest match.

  • Almond

    Use the same weight; blanch and peel. It is firmer and less sweet, so grind a little longer.

  • Cashew nut

    Use the same weight; soak in hot water for 15 minutes for a smooth paste. It is sweeter and softer.

Coriander leaf
  • Coriander

    Use equal weight finely chopped; this is the exact same fresh herb.

  • Mint

    Use half the weight finely chopped; provides vibrant green freshness, though the flavour profile becomes noticeably cooler and sharper.

Similar dishes

Gajar Kaanji
Carrot Water
Gajar Kaanji tastes tart, pungent and refreshing, whereas this dish tastes sweet-hot, sticky and roasted with fresh crunch.
  • Same: Gajar Kaanji shares carrots, salt and chilli with this dish.
  • Different: It steeps carrots with black mustard seeds and chilli powder in water to ferment, while this dish roasts carrots and glazes them with mango chutney, lime, chilli flakes and oil, then tops them with pistachios and coriander.
Gajar Halwa
Carrot Halwa
Gajar Halwa tastes rich, sweet and creamy with cardamom and rosewater, while this dish tastes sweet, hot and tangy with sticky roasted edges and a crunchy fresh topping.
  • Same: Gajar Halwa and this dish both use carrot as the main ingredient and include pistachios.
  • Different: Gajar Halwa is slow-cooked with ghee, double cream, sugar, cardamom and rosewater, while this dish roasts small carrots in vegetable oil and glazes them with mango chutney, lime and chilli flakes, and Gajar Halwa has no souring agent.
Baghare Gajar
Savoury Fried Carrots
Baghare Gajar tastes savoury, ghee-rich, and coconut-curry-leaf fragrant, while this dish is sweet-hot, lime-sour, sticky-edged, and crunchy from pistachios.
  • Same: Baghare Gajar and this dish both center on tender cooked carrots with chilli heat.
  • Different: Baghare Gajar uses ghee, cumin seed, dried red chilli, curry leaf, and fresh coconut in a simmered tarka, while this dish roasts carrots with vegetable oil and glazes them with mango chutney, lime, chilli flakes, pistachios, and coriander.
Carrot Bonda
Fried Spicy Carrot Snacks
Carrot Bonda tastes crisp, savory and spicy from green chilli, ginger and black peppercorn, not sweet-hot and sticky like this dish's mango-lime glaze.
  • Same: Carrot Bonda shares carrot, vegetable oil, coriander leaf and salt with this dish, and both use chilli.
  • Different: Carrot Bonda is a deep-fried urad dal and rice fritter with carrot, black peppercorn, green chilli and ginger, fried in vegetable oil and lacking this dish's lime-mango chutney glaze, chilli flakes and pistachios.