Carrot Relish

Carrot Relish

Dips & Condiments,Sandwiches


This was sort of an impromptu idea that sprung in the middle of the night. A sudden urge for something indescribable, different, unusual, hot, spicy, sweet and everything else all at once… you know, a normal Tuesday night.

So this brought me to the kitchen in the middle of another sleepless night, and got me grating some carrots. I didn’t know exactly what I wanted at that point, but I knew I wanted a sandwich, but something more than peanut butter and jelly, or a simple grilled cheese. I wanted something a bit more gourmet, but easy to make, and something that consumed my mind while making.

That’s the thing about the kitchen – it tends to take your thoughts away from the usual frivolous pressing matter. By the time you’re chomping down on your sandwich, it’s all long forgotten.

This chutney or relish, or spread, whatever you would like to call it, is fairly simple. Grated carrots, onions, some ginger, chillies and mustard for spice. Then some sugar and vinegar for the sweetness and acidity. That’s about it. There’s warmth, there’s heat and there’s sweetness. Everything just so perfect.

At night, I scooped up half the mixture with a generous amount of Amul cheese between two slices of bread, and then grilled perfectly to blistered crusts and lovely oozing cheese.

For pretty presentational purpose, I’ve done open sandwiches, but I mean, let’s get real and admit that there’s more to life than being pretty!

The Recipe
Serves 2


  • 2 carrots, grated
  • 1 onion, grated
  • 2 tsp olive oil
  • 1 tsp ginger, grated
  • 1 tsp red chilli flakes
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tsp mustard
  • 3 tsp sugar
  • 1 tbsp red wine vinegar
  • 2 tbsp water


  • Heat the olive oil in a medium pan and add the ginger and onions.
  • Let them sweat for 5 to 7 minutes.
  • Then add in the carrots, salt, chilli flakes, sugar and mustard.
  • Let them cook for at least 10-15 minutes.
  • Then stir in the pepper, vinegar and water, and cook for another 10 minutes.
  • Remove from heat and allow to cool for a few minutes before using.

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The recipes are tried and tested, some are adapted from various places, and a few are passed down; but every one of them comes straight from the heart.