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5 tbsp of shop-bought mango chutney
Zest & juice of 1 lime
1 tsp of chilli flakes
2 tbsp of vegetable oil
600g of small carrots, peeled but with green tops left on & halved
Handful of lightly roasted unsalted pistachios, crushed
Handful of fresh coriander eaves, finely chopped
Salt, to taste
Preheat the oven to 200°C Fan (425°F/Gas 7).
In a bowl, combine the mango chutney, lime zest and juice, chilli flakes, 1 tablespoon of the oil and pinch of salt. Mix well to make the glaze.
Put the carrots in a roasting dish. Set aside 1 tablespoon of the chilli-mango chutney glaze for later, then spread the rest of the glaze over the carrots.
Roast the carrots in the oven for 45 minutes. Halfway through the cooking time, stir and drizzle the remaining oil over the carrots, making sure they are well coated and cooking evenly.
Once the carrots are cooked through, mix the crushed pistachios into the reserved mango chutney glaze and drizzle over the carrots. Garnish the chutneywalle gajjar with the chopped coriander leaves and serve while warm.