Tamarind-Glazed Baby Carrots with Mustard Green Chutney

A flavorful side dish from North India, combining sweet and tangy tamarind glaze with spicy mustard green chutney, served with tender baby carrots.

🛒 Ingredients

• 2 tbsp tamarind paste
• 1 tsp brown sugar
• 2 tbsp ghee
• 2 chopped green chilies
• 1 tsp ginger
• 1 tsp cumin seeds
• 1 tsp salt
• 1 cup carrots
• 2 cups mustard greens
• 1 tbsp lemon juice
• 1 tsp red chili powder

👨‍🍳 Instructions

1. 1

   Step 1: Preheat the oven to 400°F (200°C). In a medium bowl, whisk together tamarind paste, brown sugar, and 1 tablespoon of ghee until well combined.

2. 2

   Step 2: Add the whisked mixture to the baby carrots and toss until they're evenly coated.

3. 3

   Step 3: Spread the carrot mixture on a baking sheet lined with parchment paper and roast in the preheated oven for 15 minutes.

4. 4

   Step 4: While the carrots are roasting, heat the remaining 1 tablespoon of ghee in a pan over medium heat.

5. 5

   Step 5: Add the chopped green chilies and grated ginger to the pan and sauté for 1 minute.

6. 6

   Step 6: Add the cumin seeds to the pan and sauté for 1 minute until fragrant.

7. 7

   Step 7: Add the chopped mustard greens to the pan and sauté until wilted.

8. 8

   Step 8: Stir in the salt, red chili powder, and lemon juice, and adjust seasoning to taste.

9. 9

   Step 9: Remove the roasted carrots from the oven and let them cool slightly.

10. 10

    Step 10: Serve the tamarind-glazed baby carrots with the spicy mustard green chutney.

💡 Pro Tips

To avoid a grainy tamarind glaze, make sure to whisk the tamarind paste mixture well. To store the chutney, transfer it to an airtight container and refrigerate for up to 3 days. To reheat, simply microwave for 10-15 seconds.

📊 Nutrition per Serving