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Mango Chutney Roasted Carrots

These were really quite something. They make a delicious side to curry and I would highly recommend giving them a shot! I'm not usually into sweet veggies but the chilli, black pepper and ginger really balance out the sweetness and the coriander and onion create a fresh and delicious addition. YUM!

This recipe makes 2-3 portions

You will need:


2 medium carrots

1 small red onion

1 mild red chilli

1 tbsp of grated ginger ( I tend to peel & freeze my ginger so I can grate off whatever I need & then pop it back in the freezer to keep fresh)

a couple of tbsps of fresh coriander ( I also keep coriander in the freezer for when I need it)

1 tbsp of mango chutney I used Geeta's

salt & pepper to taste

1 tbsp of coconut oil


1 chopping board

1 sharp knife

1 grater

1 roasting tray


Preheat oven to 180c or equivalent- add the coconut oil in to roasting tray and place in the oven to heat for a minute or so while you prep the ingredients

Start by chopping the ends off the carrots and then chopping in to similar size chunks ( I kept the skin on) and place in the roasting tray, coat them in the hot oil and then season with salt and pepper - roast carrots for around 20 minutes

Chop up the chili, peel and chop the red onion and put to one side

After 20 minutes remove roasting tray from oven, add in the chili, red onion, coriander, grated garlic and mango chutney- mix well so that the carrots are coated and then place back into the oven to cook for a further 10 minutes

Remove from the oven after 10 minutes- the carrots should look caramelised and delicious!

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