Ingredients for 4 people:

  • 400 gr purple carrots
  • 100 gr brown cane sugar
  • 2 oranges
  • 1 lime
  • 2 lemons
  • 1 tangerine
  • 2 red onions
  • 100 ml rice vinegar
  • Extra virgin olive oil (as needed)
  • Whole salt (as needed)


Peel and dice the purple carrots, chop the onions and the peel of the citrus fruits avoiding the white part, squeeze the juice of the fruits and leave it aside.

Sauté the onion with a drizzle of oil in a saucepan for 5 minutes, then add the carrots and cook for another 10 minutes stirring with a wooden spoon. After ten minutes, add the sugar, the peel and the juice of citrus fruits and the rice vinegar. Bring to a boil and the lower the flame and cook for another 15-20 minutes. Stir with the wooden spoon from time to time and season with salt.

The mixture should reduce its volume by half and be not homogeneous. To obtain homogeneous texture, blend the mix until creamy.

The purple carrot chutney is a delicious version of this typical Indian sauce and it is perfect to spice up foods with a more neutral taste. Use your purple carrots chutney to flavor and to add a Mediterranean and exotic touch to your vegetarian meals, rice, tofu, toasted bread or vegetables: you and your guests will fall in love with its taste!

Recipe created by chef Carla Casali

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