Thai Carrot Chutney

Chutney Ingredients

We consume a lot of carrots in this household, along with a plethera of other grounding root veggies. Although eating a seasonally based diet has it's perks, come late winter, they can get a bit dull. So, it's nice to be able to add some subtle twists using a few handy condiments to jazz things up a bit and add some culinary flare to vegetables that can seem to get a bit boring after month of using them as your dietary staples. This recipe can be made in less then 15 minutes and adds a touch of sunshine to those cold and cloudy winter days. One of my favorite condiments of late is the Red Boat fish sauce. With just 2 ingredients, anchovies and sea salt, it's as pure as it can be. After fermenting for a year, the first pour is bottled and sealed. Although it is fermented fish, it doesn't have the "fishy" taste like most of the other brands out there. A few drops does the trick and adds a deep savory flavor to a variety of dishes.

I served this Thai inspired chutney over some baked rock fish, which was delicious!


  • 1 pound Carrots
  • 1 jalepeno
  • 1/4 cup, chopped Cilantro
  • 1/2 cup Red Onion, minced
  • 2 green onions, sliced thin
  • A few splashes Red Boat Fish Sauce
  • 1 Tbsp organic Nama Shoyu (Personal Favorite)
  • 2 Tbsp Rice Wine Vinegar
  • 3-4 Tbsp Olive Oil


  1. Use a grater to prep your carrots.
  2. After prepping the other ingredients, combine everything in a bowl, stir well to combine.
  3. Allow the chutney to sit for 15-20 minutes before serving.