---
comments: true
tags:
  - spread
  - cooks-illustrated
---
# :carrot: Carrot-Tamarind Chutney

![Carrot-Tamarind Chutney](../assets/images/carrot-tamarind-chutney.jpg){ loading=lazy }

| :timer_clock: Total Time |
|:-----------------------: |
| 15 minutes |

## :salt: Ingredients

- :carrot: 0.5 cup carrot
- :onion: 0.25 cup onion
- :herb: 3 Tbsp tamarind juice concentrate
- :droplet: 2 Tbsp water
- :lemon: 1 Tbsp lemon juice
- :candy: 2 tsp sugar
- :herb: 0.5 tsp cumin
- :herb: 0.5 tsp coriander
- :salt: 0.5 tsp salt

## :cooking: Cookware

- 1 food processor
- 1 bowl

## :pencil: Instructions

### Step 1

Process carrot and onion in food processor until finely chopped, about 20 seconds, scraping down sides of bowl halfway
through processing. Add tamarind juice concentrate, water, lemon juice, sugar, cumin, coriander, and salt and process
until combined, about 20 seconds, scraping down sides of bowl halfway through processing (mixture will not be completely
smooth). Transfer to bowl and serve. (Chutney can be refrigerated for up to 3 days.)

## :link: Source

- Cook's Illustrated