Fresh Carrot Leaf, Coriander, Apple & Chilli Dip

This Fresh Carrot Leaf, Coriander, Apple & Chilli Dip is based on my mum’s Indian Coriander, Mint and Green Mango Chutney, a fresh condiment often served with samosas, pakoras, kebabs and other Indian snacks. Keen not to waste the abundance of fresh carrot leaves that were part of our locally grown veg box delivery, we combined them with a small bunch of coriander, two past-their-best apples, some fiery little Thai green chillis, a dollop of grated ginger and a generous pinch of salt. A little water helped the blender get purchase and gave the finished dip a pleasant consistency.

The resulting dip was delicious, and we enjoyed it in cheese sandwiches, as a dip for pretty much anything, and even as a pasta sauce – similar to pesto but without the nuts or cheese.

Fresh Carrot Leaf, Coriander, Apple & Chilli Dip

If you are also buying your fruit and vegetables via a veg box scheme, or even growing your own, please don’t throw away those leafy carrot tops, they are nutritious and well worth using.

Carrot Leafs from the top of the carrot

Fresh Carrot Leaf, Coriander, Apple & Chilli Dip
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5 from 4 votes

Fresh Carrot Leaf, Coriander, Apple & Chilli Dip

A fresh green dip that works as a condiment in sandwiches or with a cheese board; a dip for crisps, crudites, pakoras, samosas; and a no-cheese no-nuts alternative to pesto.


  • 2 eating apples, cored and seeded (no need to peel)
  • Large bunch of carrot leaves (stem and leaf)
  • Small bunch of coriander leaves (stem and leaf)
  • 2 heaped teaspoons freshly grated ginger (or ready grated from a jar)
  • 2-3 small green chillies (adjust according to heat of your chillies, and to taste)
  • Large pinch of salt
  • Water, as needed


We used a smoked salt we found in our store cupboard, but as the amount is small, plain salt is perfectly fine. 


  • Prepare the apples and put these first into your power blender or food processor, along with a splash of water (about half a cup).
  • Wash the carrot leaves and coriander, tear the bunches into smaller handfuls and add to the apples, along with the ginger, salt and green chillies.
  • Blend all ingredients. Use pulsing if needed, to help the blades catch and pull in all the ingredients. Add more water during blending if needed to create a smooth and sloppy consistency, just a little at a time so the finished dip isn't too thin. You may need to pause and use a spatula to move the contents around inside the jug before resuming, as carrot leaves take more effort to blend than most fresh green herbs.
  • Serve fresh, or freeze in individual portions. 
Picnic lunch including Fresh Carrot Leaf, Coriander, Apple & Chilli Dip

Picnic lunch including Fresh Carrot Leaf, Coriander, Apple & Chilli Dip

More recipes featuring the bits that are usually discarded:

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13 Comments to "Fresh Carrot Leaf, Coriander, Apple & Chilli Dip"

  1. Catherine

    I’m so impressed with this! I love keeping my carrot tops and making a salad or pesto out of them…people don’t realize how delicious they are! Love the sound of this dip with the apple too. Yum!

  2. Ana F.

    This recipe is super healthy and it’s exactly what we need! I’m tired of the oil based dips since the calories add up so fast. Love the vegetable & fruit combo. Thanks for such a great recipe!

  3. Choclette

    It seems such a shame to throw away perfectly good leaves. I usually make pesto or pistou with my carrot tops. But I’m loving the sound of your dip.

  4. Manjiri C

    I love carrot top leaves chutney its so yumm! Your recipe is really easy to whip up, I am saving it to make this to use up some apples this week.


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