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Roasted Carrots with Green Chutney

By OcadoLife
For a bright side dish, check out these Roasted Carrots with Green Chutney from chef and cookbook author Seema Pankhania. The carrots are coated in a mango chutney, ginger and spice mix, then caramelised to golden…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

14 total
  • 600g leafy carrots, tops trimmed to 5 cm, trimmings reserved
  • 1 tsp black mustard seeds
  • 1 tbsp cumin seeds
  • 50g mango chutney
  • 5 cm piece ginger, grated, plus 3 cm piece, grated, for the chutney
  • 2 tbsp olive oil, plus 50ml for the chutney
  • 2 tbsp unsalted peanuts, plus 2 tbsp, finely chopped, for the chutney
  • 30g coriander, finely chopped
  • 15g mint, leaves picked and finely chopped
  • 5 green finger chillies, finely chopped
  • 1 garlic clove, grated
  • 1 lemon, juiced
  • 100g greek-style yoghurt
  • 1 pinch chilli flakes (optional)

Method

4 steps

  1. Step 1

    Preheat the oven to 220°/200°C fan/gas 7. Put the carrots in a roasting tin. In 
a small bowl, combine the black mustard seeds, cumin seeds, mango chutney, grated 5 cm piece of ginger, 2 tbsp olive oil and 1 tsp salt. Pour over the carrots; toss. Roast for 25-30 mins, until caramelised and lightly charred.

  2. Step 2

    Put the whole peanuts in an ovenproof dish and roast alongside the carrots for a few mins.

  3. Step 3

    For the chutney, finely chop the reserved carrot tops; toss with the coriander, mint, chopped peanuts and green chilli. Stir in the garlic and remaining grated ginger; whisk in the lemon juice and remaining 50ml olive oil.

  4. Step 4

    Spread the yoghurt over a serving platter. Pop the carrots on top and spoon over the chutney. Scatter with the roasted peanuts, plus a pinch of chilli flakes, if liked.