Looking for a delicious way to spruce up your meals? This spiced carrot chutney recipe is perfect for adding some extra flavour to your food. It’s simple to make and can be used as a condiment or dip. It is also a perfect way to use up leftover carrots and enjoy carrots in a new way. So why not give it a try?
Some reasons to give this a try
This spiced carrot chutney recipe is a delicious, healthy way to add some zest to your meals. Carrots are packed with vitamins and antioxidants, and the spicing in this recipe helps to boost your metabolism and circulation.
If you don’t grow your own, carrots are usually inexpensive, and generally sweet, tasty and nutritious.
So if you’re looking for a new and easy way to spice up your food, give this spiced carrot chutney recipe a try. You won’t be disappointed!
Making carrot chutney
Making spicy carrot chutney is not difficult. The most important thing is to get the right blend of spices. I typically start with a base of ground cumin, coriander and mustard seeds, then add other spices to taste. Coarsely grate the carrots to enjoy a wonderful texture to the chutney. Prepare a paste of fresh garlic, ginger and onion with some vinegar.
Add the paste with the spices to a pot with the grated carrots, orange zest and juice, vinegar, sugar, and salt. The chutney is simmered until it reaches the desired consistency, and then it is bottled and prepared for storage. Let the chutney mature for around 10-14 days to allow the sharper flavours to soften and the spices to blend.
It will keep for 3-6 months and gets more mellow yet spicier as it ages.
Ways to enjoy Spicy Carrot Chutney
Spiced carrot chutney is a delicious condiment of Indian origin that can be used in a variety of ways.
1. Serve this chutney to accompany baked samosas, pakoras, sausage rolls, a pork pie or part of a ploughman’s plate.
2. Spread it on top of a veggie burger or sandwich for an extra punch of flavour.
3. Use it in a stir-fry, or add a bit to pasta/steamed vegetables/rice to easily turn these regular meals into something special.
4. Mix it with yoghurt or mayo to make a flavorful salad dressing.
5. Add a spoonful to your favourite soup or curry recipe for an extra boost of flavour.
6. Just eat with crackers and cheese – you will have to make some more after this as this chutney just pairs so well with cheese.
If you want to add some spice to your meals, then this spiced carrot chutney recipe is perfect for you. It’s easy to make and can be customised to your liking. The assertive spices partnered with ordinary nutritious colourful carrots bring something extra to everyday meals. Plus, there are plenty of different ways to enjoy it. So what are you waiting for? Give this recipe a try and see for yourself how delicious it is.
Spiced Carrot Chutney
Equipment
- Kitchen scales
- Chopping board and knife
- Grater
- Large saucepan
- Long-handled spoon for stirring
- Ladle
- Jam Funnel
- Clean, sterilised glass jars with sealable lids
- Optional: Food processor
Ingredients
- 500 g carrots
- 1 medium onion
- 1 medium orange
- 4 cloves garlic
- 30 g ginger
- 2 tsp ground cumin
- 2 tsp ground coriander
- ⅓ tsp ground cinnamon
- 1 tsp red chilli powder OR dried flakes
- 1 tsp dried thyme
- 2 tsp mustard seeds
- 200 g sugar
- 1 tsp salt
- 250 ml white wine vinegar OR apple cider vinegar (min. 5% acetic acid)
Instructions
- Wash, drain and peel the carrots. Then grate the carrots.
- Peel the onion, garlic cloves and ginger.
- Wash, zest and juice the orange.
- Rough chop the onion and ginger and add them, together with the garlic cloves to the food processor. Pour in 50ml of the vinegar and blitz these into a coarse paste.
- Add this fragrant paste to the pan together with the grated carrots, vinegar, sugar, orange zest and juice and all the herbs and spices. Stir to encourage all the ingredients to blend.
- On medium heat, slowly bring the mixture to a low simmer. Stir regularly to encourage the sugar to dissolve and distribute evenly through the mixture.
- Let the mixture simmer on low like this for around 15 min, making sure to stir so that it does not scorch.
- Turn up the heat to a faster simmer for a further 15 min – you will notice that the liquid reduces and the mixture thickens up. When you can draw your wooden spoon through the mixture and a temporary trough remains through the mix, it is done.
- Using the jam funnel, ladle the chutney into your sterilised jars. Gently tamp down the mixture as you fill the jars, or using an oven glove, gently tap the bottom of the jar to remove any air bubbles and to be able to optimise filling the jars.
- Wipe the rims of the jars with damp kitchen paper and seal them with their lids. Leave to stand for 24 hours at room temperature to cool completely.Then label and date the jars.
- Leave the chutney to mature for 10 days before opening.The chutney can be stored in a cool, dark cupboard for 3-6 months; and should be refrigerated once opened.
Notes
TIPS for making carrot chutney
1. Choose good carrots.
If you can, try to use organic carrots if possible, as they have a stronger flavour than conventionally grown carrots. But don’t let this put you off. Using an inexpensive bag of carrots can still result in a delicious chutney – and I can confirm that!2. Peel and grate the carrots.
The grated carrots cook faster and easier and add a lovely texture to the chutney. You can choose to grate the washed clean carrots with their peel which is fine, but if you do peel them, do NOT throw away those peels as they still have more to give you. You may consider using a food processor to make it even quicker to grate the carrots.3. Be adventurous and use different coloured carrots
Either on their own or together to create a unique flavour and visual combination in a jar.4. Choose your sugar preference.
You can use either white sugar or brown sugar in this recipe. The brown sugar will add a lovely caramelised taste note to the finished product.5. Convenient preparations
You can use convenient versions of garlic and ginger such as garlic and/or ginger pastes instead of fresh.Customise this Chutney
Spiced carrot chutney is a delicious and versatile condiment that can be used to enhance the flavour of many different dishes.- Add more spices: If you like your chutney extra spicy, try adding additional spices such as cardamom, star anise or fresh chilli ( with or without their seeds).
- Adjust the sweetness: If you prefer a less sweet chutney, simply add some lemon juice to taste.
- Make it thicker or thinner: If you prefer a thicker chutney, cook it for a bit longer. Be aware that the grated carrot may start to break down into a puree if cooked for too long. For a thinner chutney, add a bit more water or reduce the cooking time.
- Add other vegetables: Chutneys are often made with a combination of different vegetables. Try adding roughly chopped tomatoes for a complementary flavour.
- Customize the texture: Chutneys can be either smooth or coarsely textured. If you prefer a smoother chutney, simply blend it until desired consistency is reached, or use finely grated carrots cooked for longer. For a coarser more textured chutney, leave some of the vegetables in larger pieces or choose a coarse grater. Or be daring and add a couple of teaspoons of desiccated coconut!
- Add some dried fruits e.g. raisins, sultanas, cranberries for a bit extra flavour and texture.
Nutrition
Nutritional Disclaimer
All nutritional information is an estimate only, based on third-party calculations derived from an online nutritional calculator, Spoonacular API. The data provided is a courtesy and should not be considered a guarantee or fact. Each recipe and nutritional value will vary depending on the ingredients and brands you use, your measuring methods and portion sizes. For accurate results, we recommend that you calculate the nutritional information yourself, using a preferred nutritional calculator or advice from a nutritionist, based on your ingredients and individual processes.